Butternut squash & spinach filo pie

Butternut squash & spinach filo pie

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(36 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 onions, 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, questions and tips

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6th Apr, 2014
I wish I had read these comments before using this recipe! I found the outcome really bland by using the recipe to the letter.
10th Feb, 2014
Simple and delicious. We always add the whole packet of feta (200g) and puff pastry instead of filo pastry. Works every time.
1st Dec, 2013
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.
10th Sep, 2013
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!
14th Jul, 2013
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!
27th Mar, 2013
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.
26th Mar, 2013
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!
28th Feb, 2013
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.
5th Jan, 2013
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/
9th Nov, 2012
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!


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