How To Make Butternut Squash & Spinach Filo Pie
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Serves:
Ingredients
- 1 butternut squash, peeled and diced
- 2 cups spinach leaves
- 6 sheets filo pastry
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Preheat the oven to 375°F (190°C).
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Heat the olive oil in a pan over medium heat. Add the onion and garlic and cook until softened.
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Add the butternut squash, thyme, salt, and pepper. Cook for 10 minutes until the squash is tender.
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Stir in the spinach leaves and cook for an additional 2 minutes until wilted.
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Lay one sheet of filo pastry in a pie dish, allowing the edges to hang over the sides. Brush with olive oil.
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Repeat with the remaining filo sheets, brushing each layer with olive oil.
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Spoon the butternut squash and spinach mixture into the pie dish and fold the filo pastry over the top.
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Brush the pastry with olive oil and bake in the preheated oven for 25-30 minutes until golden and crispy.
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Serve the butternut squash & spinach filo pie hot.
Nutrition
- Calories : 330kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 360mg
- Total Carbohydrates : 60g
- Dietary Fiber : 12g
- Sugar : 8g
- Protein : 8g
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