Butternut squash & spinach filo pie

Butternut squash & spinach filo pie

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(30 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
This crispy pastry-topped pie is crammed full of vegetables so it contains all 5 of your recommended daily intake

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal294
  • fat10g
  • saturates4g
  • carbs40g
  • sugars17g
  • fibre8g
  • protein12g
  • salt1.4g
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Ingredients

  • 1 butternut squash (about 1kg), peeled, deseeded and cut into 2cm dice
  • 2 red onion, cut into wedges
  • 1 tsp chilli flakes
  • 400g bag spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g feta cheese, crumbled
  • 4 sheets filo pastry
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • green salad, to serve (optional)

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (30)

Terri2Louise's picture

I found this very dry and not very tasty to be honest. Worth trying once and can be adapted to be better. Try adding a small bit of cream cheese into the recipe to reduce the dryness, you can also glaze over the top of the pie some butter be careful not to set it too high because its easy to burn (: enjoy.

catie74's picture

Delicious. We are not vegetarian but often find ourselves eating vegetarian dinners, not because we tried to but the meal just doesn't happen to have any meat. This is a hit with all the family. I also like it cold the next day

kathenaj's picture
1.25

Really quite dull and rather dry for my taste. May be it would be better as an accompaniment.

dentalfun's picture
3.75

Was nice but I think it required more than 20min roastingthe veg because my squash was still hard in places. Probably would have done with 30min and a stired halfway through. I used crown prince squash which may have made a difference.
Didn't find it dry but perhaps my spinach was less rung out.
Worked well with the fennel and celery salad on BBC GF.

lelatkins's picture

Very tasty and easy to make. I had to roast the butternut squash for around 10 minutes longer than stated. It's a dry pie although nice as it is. Goes well with a good Greek Salad with a lemon dressing.

sparkles242's picture

yummmie.....i cooked the pumpkin and onions together in the oven and then sauteed some garlic and the chilli together in a fry pan and then added the spinach and wilted it, then place the spinach mix onto the pumpkin and onion mix followed by the feta and some roasted unsalted cashews.

clairegrimstead's picture

I wish I had read these comments before using this recipe! I found the outcome really bland by using the recipe to the letter.

TomandJosie's picture
5

Simple and delicious. We always add the whole packet of feta (200g) and puff pastry instead of filo pastry. Works every time.

garis's picture

Totally agree, very easy to cook. Looks great. Was a little worried about the cheese in the pie, but the flavors were really good together. Guests were impressed - which has to be a bonus. Made extra and put in the freezer - it's just as nice. Will definitely make again.

aliceeats's picture
4

Agree with the below, that this is really easy but looks quite impressive. And really yummy too. Squash needed a bit longer in the oven than stated. We also made it with puff pastry instead of filo, which was just as good. Will definitely make again!

emmyatlas's picture

This is really delicious, easy to make and looks impressive enough for a dinner party, too. We loved it, and I'll be making it again!

bekchops's picture
5

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.

lauraface14's picture
4

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!

frenchasaurus's picture
5

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.

sammarlowuk's picture
5

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-fil...

tigersfortea's picture
5

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!

sarahandgavin's picture
5

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.

louloune's picture
5

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!

zoanca's picture
5

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.

Frantic Flapjack's picture
5

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.

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Questions (3)

Holly_K_L's picture

The description for this recipe states that it includes all five of your five a day. It contains enough butternut squash and spinach to be two portions (per serving) and I guess if those are pretty big red onions that could be another portion. Where are the other two portions of fruit and/or veg? Unless you are counting the green salad, which is a bit misleading as it is optional. Even still, that is only a maximum of four portions of fruit and veg.

ruthkelly01's picture

Can I freeze this recipe?

goodfoodteam's picture

Hi ruthkelly01 the pie should be fine to freeze but we haven't tested freezing it in our kitchen so can't guarantee perfect results. Best thing to do would be to freeze it before baking, top the pie with the pastry but leave brushing it with oil until after it has defrosted. Let us know how you get on. 

Tips (1)

teacher1's picture

If you find it dry, try stirring in some low fat soft cream cheese, like Philadelphia, which makes it creamier. I make a similar pie with onion, leeks, courgettes and mushrooms and garlic and another with spinach, courgette ( and sometimes broccoli florets), garlic and onion and yet another with mixed roast vegetables (pepper, courgette, tomato, aubergine, red onion, garlic.) Basically you can use any veg that go well together add cream cheese and crumbled feta and some grated parmesan if you want it even cheesier.. Precook the vegetables, fry, steam or roast then assemble with cheeses and seasoning, herbs, roasted seeds-anything you like. Line a pie dish with two or three buttered sheets of filo to hang over sides of dish.Cover with another couple of sheets and overlap sides. Cook until filo is crisp and brown. Lovely cold next day.

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