Butternut squash & spinach filo pie

Latest comments and suggestions

• cowen84

  20 February 2012

  cowen84 rated and commented on this recipe

  

  Made this the other week. I forgot the feta, so omitted that, and wrapped them in the filo to make little parcels. Very tasty and will definitely make them again. Check out my baking blog http://bumblebakery.blogspot.com/

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• H cooks

  22 February 2012

  H cooks commented on this recipe

  It would be helpful to know the diameter of the pie dish used...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bella

  23 February 2012

  bella rated and commented on this recipe

  

  I don't know what happened but this was truly awful. I regularly make a butternut squash tray bake which is a mix of "Roast chicken with butternut squash, chorizo & chilli" and "Butternut squash with sausages & chestnuts" both from this site and I have recently made the greek pie which was lovely so thought I'd give this one a go as we but this was horrific and went in the bin I'm afraid.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bella

  23 February 2012

  bella commented on this recipe

  oops that was supposed to be 1 star!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dominic

  25 February 2012

  Dominic rated and commented on this recipe

  

  Just finished eating this and loved it. Very, very easy to make and tasted great. Was a bit stuck on ideas for a side to accompany this dish though. Will defo make again, makes a great addition to the vegetarian menu.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen S

  04 March 2012

  Jen S rated and commented on this recipe

  

  Tasty and very easy to make so good for a weekday meal - just don't forget to add some seasoning.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Em's

  08 March 2012

  Em's rated and commented on this recipe

  

  Really liked this, with the cheese, pastry and creamy butternut squash it felt quite luxurious! Might add more chili next time and maybe stick some broccoli in to make it a bit more interesting.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Trainee Domestic Goddess

  15 March 2012

  Trainee Domestic Goddess rated and commented on this recipe

  

  Delicious and quick to make. Great recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SarahLou

  02 April 2012

  SarahLou rated and commented on this recipe

  

  Seriously tasty, but was concerned at lack of sauce and noted comments re flavour so whilst the squash was roasting I pan fried the red onions with some garlic, sprinkled them with plain flour and added a bit of vegetable stock, simmered for a bit to make a gloopy sauce and then added the spinach. I added this mixture to the squash, gave it a good stir and added goats cheese instead of feta. I added the pastry (I used a bit more than recommended I think) and cooked for 15 mins. It was delicious, would definitely make again, even my boyfriend who is suspicious of anything meat free loved it and asked for it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susie

  10 April 2012

  susie rated and commented on this recipe

  

  I made this last week and it was lovely - so easy to make and a lovely summer dish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  17 April 2012

  Frantic Flapjack rated and commented on this recipe

  

  After the above comments about taste and lack of sauce, I added a tin of tomatoes to the roasting tin after the squash and onions had cooked, let it heat for about 10 minutes and then stirred in the feta and spinach. I didn't bother with the filo topping. Served with sausages and jacket potatoes. Really good - definitely a keeper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zoanca

  26 April 2012

  zoanca rated and commented on this recipe

  

  Loved it, very filling with out any additions (if you are cooking for 2) I halved the squash and onion, added more feta and a real chilli. Also I found I had to roast the squash a bit more than the suggested time (about 35mins). Had a nice hearty kick. Would definitely make it again. Like mentioned before, cook with the filo for about 15mins, as mine started to become too brown. I don't think it need a sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kev

  10 May 2012

  Kev rated and commented on this recipe

  

  Absolutely yummy! Just that the roasting time is defo more, probably 30mins for the squash. Had only goat cheese at home so that's what I used and it was a very good meal... No sauce needed to my opinion!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sas

  08 November 2012

  sas rated and commented on this recipe

  

  So delicious that 2 of us almost ate the whole lot in one sitting! I followed the recipe (almost) exactly as written and it was perfect. The vegetables aren't in a sauce but the dish is by no means dry. I did use lemon olive oil to brush the filo sheets, and that added a lovely depth of flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tigersfortea

  09 November 2012

  tigersfortea rated and commented on this recipe

  

  Made this last night for 6 people and everyone loved it. I used puff pastry instead of filo and cayenne pepper instead of chilli and it was fantastic. I did as someone else suggested and added some broccoli to give it a bit of crunch too, which was lovely. Will definitely make this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sammie

  05 January 2013

  Sammie rated and commented on this recipe

  

  This was so delicious! I used regular pumpkin which worked just as well. The pie was really sweet but it worked really well with the creaminess of the feta and the heat of the chilli flakes. The onions and pumpkin needed about an extra 10 minutes in the oven. The pie was super delicious and served 4 very generously. I am sure it could stretch to 6! My husband is a real carnivore and he said it was one of the best things we'd cooked! This recipe is a real keeper. Leftovers make a welcome addition to any lunchbox. It's as delicious cold as it is hot! Check it out on my blog http://www.theannoyedthyroid.com/2013/01/03/pumpkin-spinach-and-feta-filo-pie/

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frenchie

  28 February 2013

  Frenchie rated and commented on this recipe

  

  Absolutely fantastic recipe! Full of flavour and loved by all, plus easy to make! Will definitely be making again, but I did tweak it slightly - Mindful of other comments about flavour I sautéed the onion in a pan with lots of garlic (about 4-5 large cloves, but I am a big garlic fan so others may want to use less) and the chilli, then adding in the squash and some sweet potato to supplemental it as I didn't have enough, putting a lid on it and letting that cook with the steam for about 15 mins or so until tender, stirring occasionally. After that I followed the recipe as directed but added in about twice as much of the feta, however I personally found this dish feeds 6 rather than four, especially if served with a side like a salad or veggies.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LauraFace14

  26 March 2013

  LauraFace14 rated and commented on this recipe

  

  I really liked this recipe, and decided to change it up a bit by adding chicken as my family can't cope without meat! haha. To do that I cubed the chicken breast and placed in a pan with the onion while the butternut squash was cooking. I cooked it in red wine to give the whole meal an extra flavour. LOVELY!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bekchops

  27 March 2013

  bekchops rated and commented on this recipe

  

  Made this for the outlaws, took note of the comments and put garlic in with the roasting stage, only had one onion, so went with SarahLou's ideas, and pan fried onion, and a leek, added veg stock, also added some roasted red peppers. It was lovely! Good feedback from all the family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1973647/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Vegetarian, Low-fat, Super healthy

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)

PER SERVING

294 kcalories, protein 12g, carbohydrate 40g, fat 10 g, saturated fat 4g, fibre 8g, sugar 17g, salt 1.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.