Layered squash, barley & spinach pie

Layered squash, barley & spinach pie

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(20 ratings)

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Cooking time

Prep: 40 mins Cook: 2 hrs, 40 mins

Skill level

Moderately easy

Servings

Serves 4 - 8

A spectacular veggie Christmas centrepiece - when sliced, it looks stunning, and the flavours go brilliantly with all your favourite trimmings

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
889
protein
19g
carbs
99g
fat
49g
saturates
24g
fibre
0g
sugar
13g
salt
1.31g

Ingredients

For the filling

  • 1 small butternut squash (about 1kg/2lb 4oz), peeled and cubed
  • 3 tbsp olive oil, plus a little extra for brushing
  • 3 onions, finely chopped
  • 3 garlic cloves, crushed
  • 100g mushrooms, sliced
  • 85g whole cooked chestnuts, quartered
  • 100g pearl barley
  • 1.2l vegetable stock
  • 1 tbsp dark soy sauce
  • zest 1 lemon
  • 250g/9oz tub ricotta
  • 200g full-fat soft cheese
  • ½ x 20g/1oz pack sage, leaves picked and chopped
  • 400g baby spinach
  • 20g pack parsley, leaves chopped

For the pastry

  • 700g plain flour
  • 140g butter
  • 85g/3oz white vegetable shortening (we used Trex)
  • 100ml milk
  • 1 egg, lightly beaten
  • few bay leaves (optional)

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Method

  1. Heat oven to 200C/fan 180C/gas 6 and roast the butternut squash with 1 tbsp oil for 25-30 mins until tender, then set aside.
  2. Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10 mins until soft. Remove two-thirds, then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30 mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside.
  3. While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and roasted squash. For the final layer, boil the kettle, then tip half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.
  4. To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triplelayer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 tsp salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan. Once melted, increase heat until bubbling fiercely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don’t worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle – big enough to line the tin with a little overhanging.
  5. Ease into the tin, pressing evenly into the corners and sides – you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the squash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves (add bay leaves, if using, when the pie has 30 mins left in the oven). Can be covered and chilled overnight.
  6. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30 mins, then reduce the heat to 180C/fan 160C/gas 4 and bake for a further 1 hr 30 mins until the pastry is golden brown and feels hard. Stand for 15-20 mins while you get the rest of the meal ready – the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve.

Recipe from Good Food magazine, December 2008

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Comments

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fionammco's picture

I used shop bought ready rolled pastry to cut down time. Cooked the three separate layers on Monday, thought at the time that there was an awful lot of each to fit in a 2lb loaf tin and I was right. in the end I used about 2/3 or spinach and barley mixtures to leave enough room for top layer. For barley layer I found I needed to stir continuously once water level dropped as otherwise mixture was sticking to pan. Some parts of recipe time consuming and fiddly, like zesting a whole lemon. Next time I would substitute a couple of squirts of Jif. Was taking dish to sister-in-law's house for family Christmas dinner so made pie up on Tuesday and part baked, using lowest shelf on top oven at 180 (not fan) but that still meant that top was well done after 48 minutes. Took pie covered in foil, so foil everywhere, and went in oven at fan 160 for a further 30 minutes. Biggest issue was getting it out of non-stick, oiled and triple layered aluminium strips pan. If I was doing again I would use tripled layer foil across at 3 points and also one lengthwise as the pie is pretty heavy and needs more help out of the tin. Whole thing took longer than recipe, largely due to the preparation time,

a_blurvert's picture
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Took about three hours to make & bake (I made the night before, froze it and baked from chilled). The quantities of filling are far too much for the loaf tin specified - even though I did precariously pile the squash at the top to give it some height!

Recipe doesn't tell you how thin to roll your pastry out - don't make it too thick as it does get stodgy otherwise. Definitely needs more herbs and seasoning (I liberally jazzed this one - za'atar for the squash, dried porcini mushrooms in the risotto and grated nutmeg in the spinach), but as a basic recipe to work on, it's a very decent vegetarian pie!

japmis's picture

I made this at the weekend for a pre-Christmas Christmas Dinner and everyone LOVED it; will definitely making again and I'm sure will become a firm favourite!

2 tips: do not underestimate the time it takes to prep and bake!! I made my own rye pastry too, I started at noon and we ate just before 5pm (many mince pies were consumed in the interim!)

I really disliked the lemon zest, although the others loved it I wouldn't add it again.

onyte1's picture
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Delicious and looks impressive, but takes quite a long time to make. Turned out very well, just like in the picture, with colourful layers.

cdowling's picture
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This worked out amazing for me and I am still getting requests from the carnivore boyfriend to make it again! I used supermarket pastry to cut down on the prep time (and i guess resolved the saltyness issue that others experienced) and I roasted the squash/ made the mushroom/ barley mixture the night before so on the day i just had to mix, layer and combine. Strangely enough, I think the winning step to the really nice flavour of the pie was using quite a strong herb flavoured stock as the barley picked it up beautifully (I used the new gel type stock dissolving ones). As this had such an impact on flavour i would definitely not skimp by using powder/cubes! The only other tip i would suggest is not roasting the chestnuts yourself and pre-buying them if you can. It's a lot of effort for so little meat (plus the exploding factor). In all fairness next time i would prob leave that ingredient out as you could barely taste it. Good luck!

sam_belcher's picture
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Tried this as a special meal the other week. It wasn't too difficult to make but it did take all the time in the world, even longer than the 3 hrs 20 mins it claims! Nice, though.

annegillon's picture

I made this for Christmas dinner. I didn't find it that difficult to make and was very intrigued by the hot pastry mix. It looked amazing as it came out of the oven but sadly the sides couldn't cope with the weight of the pie so they collapsed. I think I may have taken it out a bit too early. I have to say that it tasted amazing though, will definitely give it another go. I really enjoyed making it.

vanessaandkaren's picture
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This was really tasty! I made it for a vegetarian this Christmas and it was a huge success. However... 1. It is not moderately easy - I'm pretty adept at following recipes but this was quite tricky. 2. the recommended tin size is far far too small - I ended up using a 7" square cake tin. 3. I would highly recommend cooking this the day before you need it - it's all very well saying do the veggies etc whilst the pie is cooking but it's much more hassle than a turkey!
Totally worth the effort though and you'd get more than 8 servings out of it.

siunandbeans's picture

I made this for Christmas dinner. I left out the chestnuts as I couldn't find any and halved the salt in the pastry. It was quite a lengthy process but no more so than a lasagne really. It was a very popular choice at dinner, even among the meat eaters. I will definitely make it again, it was very flavorsome and well worth the effort.

barbirickard's picture

I didn't read the comments before attempting this. Yes, lots of dishes and preparation. The layers tasted good, managed to squeeze all into a standard loaf tin as I cut down on the spinach and butternut. I have put it in fridge to bake for family dinner tomorrow (includes one vegetarian), along with other dishes. So will see how it turns out and what they say. Took me nearly 4 hours to prepare, had to keep rereading the recipe. Very tiring and complicated. Have pastry left over. Don't know whether I will make it again, it's labour intensive.

valsiewalsie's picture

Very sucessful Christmas dinner today! Went perfect with the "make ahead gravy" and a selection of roasted veg.

I took the advise of previous comments and made half the quantity. Fitted nicely into my bread tin. Had enough for 4 generous portions. Also got frozen ready made pastry which cut down on some work.

Will make again. Lovely.

martley's picture
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A lot of ingredients first time ever cooking something like this the presses is long but well worth it very filling and light filled the loaf tin perfect just cut the ingredients in half will do it again

siouxsie54's picture

I turned these into individual pies using shop bought shortcrust, as my pastry is only good for building extensions. A bit of a faff to make but tasted good enough. Used fine lemon zest rather than juice (see why below) and chucked in a handful of pine nuts and twice as much parsley. I may use bulgar wheat next time instead of barley. Check your ricotta tub. It may not be veggie-friendly. I made my own cottage cheese with soy milk and lemon juice... Hmm. Maybe I'll use Philly next time!

holydiver's picture

I make this every year for our Xmas dinner, since about half of my family are vegetarian. It's great! It takes a bit of effort to make, but it's definitely worth it. Looks gorgeous too. :D

zarajane84's picture
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I made this for Christmas 2011 and it was a hit with my partner and the rest of my family. I cheated and used the pastry from the supermarket and I was left a little short but it was tasty regardless. Next time I make it, the preparation shouldn't take too long. Thoroughly enjoyed it. It was fairly long winded and I did have to re-read most of the directions. Would love if a video of all the recipes were included as well.

clancarr's picture

I made this pie for a vegetarian friend on Christmas. It took longer to make and cook than the turkey but was so worth it! Carnivores in the family enjoyed it also.

This recipe will stay as part of our Christmas menu for sure.

nickynodates's picture
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I made this for my (vegetarian) sister's Christmas dinner. It was a bit fiddly and took a while to prepare but more than worth it. It actually made enough for 2 pies so was a welcome addition to a Christmas Eve buffet lunch.
The pastry was superb, really easy and the nicest I have ever cooked, I will use the pastry recipe in any savoury pies in the future, lovely light and crisp

loulout's picture
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I made this as the veggie option for myself and one other veggie for a family roast dinner. It went really well with all the roast trimmings and everyone (including the meat eaters) really enjoyed it. I cheated and used shop-bought shortcrust pastry and this worked fine. I had a little bit of the filling ingredients leftover, but not much at all (enough for a taste to check it was all OK!). I found it easy to make, it's just takes time and creates a lot of washing up because you have to make all the different layers in separate stages. I thought using ready made pastry would reduce the preparation time and I'm glad I did this. But I would definitely make it again... and was asked for the recipe by everyone who tried it.

staffordfatboy's picture
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Always worrying when someone cannot even get something as basic as the ingredient quantities right. I have just made this for Xmas and had enough to do two pies. I used the correct size of tin so not that. We cannot eat two of them so half the ingredients went in the bin. It looks yummy but I will check the reviews before I try another recipe from this site.

lynnathon's picture
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I made this last year for Christmas dinner, it was such a success I have had requests to repeat it. I did end up with 2 loaf tins (my tins weren't huge) of pie which wasn't a bad thing as it is super yummy a day after. Really good flavour combinations and the lemon gives a really fresh kick to the dish. Lovely.

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