Roasted Butternut Spinach Ricotta Feta Pie
Servings Prep Time
6servings 15minutes
Cook Time
1hour
Servings Prep Time
6servings 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 200°c
  2. Peel the butternut squash (TIP: pop the butternut squash in the microwave for 30 – 60 secs before peeling, this makes peeling it so much easier!), discard both ends and cut in half length-ways. Scoop out the seeds and pulp, then dice into 2cm pieces. Place the diced pieces onto an oven tray
  3. Peel the red onion, discard the top and cut into large wedges. Place the wedges onto the oven tray
  4. Split the garlic bulbs into cloves but LEAVE THE SKIN ON the cloves. Scatter the cloves of garlic around the oven tray.
  5. Drizzle the butternut squash, onion and garlic with olive oil and a twist of salt & ground pepper, then place the tray in the oven for around 30-40 minutes, until the butternut squash is soft when pierced with a fork and is just slightly starting to golden at the edges, then remove from the oven and set aside to cool
  6. Add the pinenuts into a dry frying pan and toast on a low-medium heat for a minute or two, until slightly golden (keep them moving to avoid burning) then set aside
  7. With the cooker hob switched off, add a drizzle of olive oil to the frying pan. Pick up the pieces of roasted garlic, split and squeeze each one into the frying pan and discard of the skins (each garlic clove should contain sweet roasted garlic paste!)
  8. Add the chopped baby spinach leaves and half of the thyme to the pan and heat slowly, stirring with the olive oil and roasted garlic paste . Once the spinach leaves have wilted, add the ricotta, crumbled feta and toasted pinenuts, a twist of slat and ground black pepper and combine well
  9. Next add the roasted red onion pieces and butternut squash (you can chop these smaller if you’d prefer them to be smaller in the pie), then mix well to combine the ingredients. Once well combine, set aside
  10. Brush melted butter around a pie dish, spoon in the butternut squash filling, then top with 2 sheets of Filo pastry, scrunching it up slightly to give more texture
  11. Brush melted butter over the Filo and sprinkle over the poppy seeds
  12. Place the pie in the oven for 15 minutes or until the Filo pastry has gone golden and crispy, then remove from the oven and sprinkle over the remaining sprigs of fresh thyme
Recipe Notes

This pie filling would also work well with roasted red peppers, aubergine and other squashes or pumpkin. The cheese, pine nuts and poppy seeds all help to pair this dish. Because butternut squash is a higher carb vegetable and alongside the white flour Filo pastry, you should not serve this dish with any other starchy carbs. If you wanted to add to the meal, leafy green vegetables would be the best idea.