Butternut squash & spinach filo pie

Butternut squash & spinach filo pie

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(31 ratings)

Prep: 20 mins Cook: 45 mins


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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  • 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



    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

    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)


  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 (31)

Frantic Flapjack's picture

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.

susie268's picture

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

sarahlou2810's picture

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!

helenjanetholden's picture

Delicious and quick to make. Great recipe.

eyupitsemily's picture

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.

jensmit's picture

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

dominic_sickdjs's picture

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.

radfoil's picture

oops that was supposed to be 1 star!

radfoil's picture

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.

hwinsoscar's picture

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

cowen84's picture

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


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