Butternut squash in filo pastry

    1 hour 20 min

    My original idea was to make a savoury butternut squash strudel but then I had so much butternut squash filling that I made a dish similar to Greek spanakopita using squash instead of spinach.

    7 people made this

    Serves: 4 

    • 500g diced butternut squash, seeds and fibers removed
    • 1 large onion
    • 2 tablespoons oil
    • 1 tablespoon herbes de Provence
    • 200g feta cheese
    • 2 eggs, lightly beaten
    • salt and pepper
    • 10 ready rolled fill pastry sheets
    • butter for brushing

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Cut squash in 1cm dice. Mince onion. Heat olive oil in a large frying and and fry onion till soft and translucent, about 10 minutes.
    2. Add squash, stir to combine and cover the pan. Fry till softened, about 10 minutes, stirring once in a while. Towards the end stir in herbes de Provence. Let cool to lukewarm.
    3. Preheat oven to 200 C / Gas 6.
    4. Add feta to a bowl, add squash and eggs and mix well. Season with salt and pepper.
    5. Butter a rectangular baking dish. Line with a sheet of filo pastry and brush with butter. Add 4 more layers of filo, brushing each layer with butter. Spread the squash filling on top.
    6. Cover with a a sheet of filo pastry, then layer the remaining 4 sheets as described above. Using a sharp knife, cut to to layer into squares.
    7. Spray lightly with water (this is a little trick so the filo pastry does not curl up). Bake in the preheated oven till golden brown, about 40 minutes.

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