Butternut squash & spinach filo pie

Butternut squash & spinach filo pie

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(49 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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Anya-May Hope's picture
Anya-May Hope
9th Aug, 2019
Modified this recipe slightly, replaced 1 of the onions with sweet potato and the filo pastry with puff. Also couldn't bring myself to add 400g of spinach so just used a 160g bag and it worked very nicely. I softened the onion in a pan while the butternut and sweet potato were roasting (30 mins butternut, 20 mins sweet potato) and wilted the spinach in the pan when ready - following many other tips on here. Worked like a dream. Would make again.
18th Nov, 2018
Really flavourful, just made this for dinner and it was tasty. I used Sainsbury's Greek-style free from cheese to keep it dairy-free. Would recommend chopping the spinach as even baby spinach leaves go a bit ropey and take forever to chew!
6th Apr, 2017
Absolutely lovely. I added some chopped rosemary and thyme, because I had some that needed using up, and I roasted the butternut squash for about 35 minutes. Also, I sauteed the onion and herbs, adding the spinach for a couple of minutes at the end to wilt with the lid on the pan. This, plus extra feta, meant it wasn't as dry as others have found it to be.
23rd Mar, 2017
This is delicious. I also used puff pastry and used the whole pack of feta instead of half. And as per the other comments I fried the onions with a few cloves of garlic, instead of putting the onions in the oven. (The butternut squash roasting time varies depending on how big your pieces are i find! So I just leave it in and check it every now and then until I'm happy with it.)
30th Jan, 2017
I also found this bland and the butternut squash undercooked the first time I made it. This time I boiled the butternut squash for 15 mins, whilst frying the onions with garlic, basil, rosemary, pine nuts and a little balsamic vinegar. Added spinach quickly to the pan, then mixed the whole lot, stuck it in the pastry, added the feta. I used puff pastry instead of filo. Basically ignored the original recipe! I didn't find it too dry, but if you serve it with a sauce it's nicer. I was inspired by a previous poster who mentioned Greek salad, so made a simple yogurt, mint and lemon sauce to go with and served with green beans and garlic baby potatoes. Nice recipe if you add some flavour!
25th Oct, 2016
I'm not sure where I went wrong with this one- the filo wasn't cooked properly (although it was my first time using filo pastry) I had to cook it for a lot longer than stated and when I cut into it it was really watery. It was definitely a bit bland. I probably wouldn't make it again to be honest
12th May, 2016
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.
6th Oct, 2016
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. I always leave the skin on butternut squash because we like it. This is a hit with all the family and I also like it cold the next day.
15th Jan, 2015
Really quite dull and rather dry for my taste. May be it would be better as an accompaniment.
8th Dec, 2014
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.


22nd Jan, 2016
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.
10th Dec, 2014
Can I freeze this recipe?
goodfoodteam's picture
11th Dec, 2014
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. 
12th Nov, 2015
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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