1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
2 red onions, cut into wedges
1 tsp chilli flakes
400g bag spinach
100g feta cheese, crumbled
4 sheets filo pastry
1 tbsp olive oil
Entered by Denise Walker on 14/01/2014
This was made when i had nothing in the fridge or cupboard - it was bashed together and my lovely love it and this has became a family teatime favourite.
Heat oven to 220C
- Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender.
- Put the spinach in a colander and pour over a kettle of boiling water.
- Squeeze out any excess liquid and stir into the squash.
- Crumble feta, put pastry on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is gold.