Butternut Squash And Feta Pie Recipes

BUTTERNUT SQUASH & SPINACH FILO PIE

Butternut squash & spinach filo pie image

This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Provided by Good Food team

Time 1h5m

Number Of Ingredients 8

Ingredients

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
green salad , to serve (optional)

Steps:

Heat oven to 220C/200C fan/gas 7. 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 and the onions are starting to char at the edges.
Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

ROASTED BUTTERNUT SQUASH AND FETA PIE

Roasted Butternut Squash and Feta Pie image

Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.

Provided by Daydream

Categories Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 14 inch pie crust (I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial or frozen store-bought shortcrust pastry)
23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 medium red onions, sliced
4 teaspoons balsamic vinegar
3 teaspoons soft brown sugar
3 1/2 ounces feta cheese, broken into small pieces
1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice

Steps:

Preheat oven to 400F (200C), with rack positioned in the middle.
Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
Bake for 20 minutes, or until squash is just tender and starting to brown.
Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
Place the pastry circle on a baking tray lined with baking paper.
Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
Bake in the oven for 25 minutes or until pastry is crisp and golden.
Cover the vegetables loosely with foil if they look to be over-browning.

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