Butternut Squash Spinach Filo Pie Food

BUTTERNUT SQUASH & SPINACH FILO PIE

Steps:

• 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.
• 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.

SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE

Steps:

• Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
• Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
• Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
• Do Ahead
• Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

ROASTED BUTTERNUT SQUASH PIE

Steps:

• Preheat the oven to 425°F. Remove the filo from the freezer and thaw at room temperature 1 hour.
• Meanwhile, trim off both ends of the squash. Cut it in half crosswise where the neck joins the rounded body. Working with the neck end, peel off the tough skin with a vegetable peeler (or stand it on end and cut off the skin with a large knife). Cut into 3-inch chunks. Cut the rounded end in half and scoop out and discard the seeds with a spoon. Peel with a vegetable peeler or a knife and cut into 3-inch chunks.
• Put the squash chunks, onions, and red pepper halves on a baking sheet so that the vegetables are as much in a single layer as possible. Sprinkle with 1 teaspoon salt and 3 tablespoons oil. Toss to coat the vegetables with the oil. Roast 30 minutes, turning the vegetables once with a spatula. Remove the pepper halves and turn everything again. Roast 10 more minutes, or until the vegetables are tender and lightly browned. Dump the squash into a large bowl. Quarter the onion slices and cut the pepper into 1-inch cubes; dump them both into the bowl. Sprinkle the vegetables with the ginger, cumin, cinnamon, cilantro, 1/2 teaspoon salt, and the pepper. Add the raisins and toss gently; set aside.
• Turn the oven temperature down to 375°F. Put the walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5 to 7 minutes. Remove from the oven and chop; dump them into the bowl with the vegetables and stir gently.
• Meanwhile, heat the remaining 2 tablespoons olive oil with the garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes to flavor the oil. Add about one-third of the spinach and cook, turning it in the oil with tongs, until wilted, about 1 minute. Add more spinach and cook, turning as before, and then add the remaining spinach. Sprinkle with the remaining 1/2 teaspoon salt and cook until all the spinach is wilted, 2 to 3 minutes total.
• To assemble the pie, have ready a 9x13-inch baking dish and a pastry brush. Pour 1/3 cup olive oil into a small bowl. Set that on a work area with the filo and the vegetables. Open the package of thawed filo and unroll the pastry sheets so that they lie flat. Brush the baking dish with olive oil. Arrange the dish so that one long side faces you. Starting at the left edge of the dish, lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arrange them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo. (As you're working, you'll come across some sheets of pastry that stick together and rip. Discard them if you need to-you have more sheets than you need.)
• Line the bottom of the dish with about half of the spinach, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the spinach. Working with the side of the dish facing you, fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each with more oil. (You may run out of oil. That's fine, just pour more into the dish.)
• Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature. Cut pie into squares and serve.

ROASTED SQUASH AND PHYLLO PIE

Steps:

• Thaw phyllo at room temperature for 1 hour. Preheat oven to 425°F.
• Put red lentils in a saucepan with enough water to cover and simmer gently until soft. Drain and put aside.
• Peel squash with a vegetable peeler or knife and cut into 3-inch chunks. Discard seeds. Arrange squash chunks, onion slices and red pepper halves in a single layer on a baking sheet. Sprinkle with 1 teaspoon salt and 2 tablespoons oil. Toss to coat. Roast for 30 minutes, turning once. Remove pepper halves and turn everything again. Roast for 10 more minutes or until vegetables are tender and lightly browned.
• Dump squash into a large bowl. Quarter the onion slices and cut peppers into 1-inch cubes; add to bowl. Sprinkle vegetables with ginger, cumin, cinnamon, cilantro, pepper and 1/2 teaspoon salt. Add raisins and cooked lentils and toss gently; set aside.
• Turn oven down to 375°F Put walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5-7 minutes. Remove walnuts from oven and chop. Add to vegetable mixture and stir gently.
• Heat 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about one third of the spinach and cook, turning with tongs until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and cook until all spinach is wilted, 2-3 minutes total.
• Pour 2 tablespoons olive oil into a small bowl. Spray a 9x3x13-inch baking sheet with vegetable oil spray. Unroll the thawed phyllo sheets so they lie flat.
• With one long side of the dish facing you, start at the left edge and lay one sheet of phyllo crosswise so it covers about half of the bottom and half of the sheet hangs over the side facing you. Spray the phyllo that covers the bottom of the pan with vegetable oil. Lay a second sheet along the right side of the dish, overlapping the first sheet in the middle and overhanging the side facing you. Using a pastry brush, brush with olive oil. Repeat with 2 more sheets, arranging them so they overhang the other side of the dish, alternating spraying the phyllo with vegetable oil or brushing with olive oil. Continue until you've used 14 sheets of phyllo.
• Line the bottom of the dish with half of the spinach, using your hands to open and spread out the leaves. Spoon squash mixture on top and gently flatten with spoon. Cover with the rest of the spinach.
• Fold one of the phyllo sheets over the filling and brush with oil. Fold the sheet next to it over and spray with vegetable oil spray. Do the same for 2 sheets on the other side of the dish. Continue in this way until all of the phyllo is folded over the filling. Then cover the dish with 2 more sheets of phyllo, brushing with oil.
• Bake 30 to 35 minutes until pastry is golden brown. Let stand for 15 minutes before serving, or let cool to room temperature. Warm tomato sauce over medium heat. Cut pie into squares and serve with tomato sauce.

BUTTERNUT SQUASH, SPINACH & GOAT CHEESE PIE

Steps:

• 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
• 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
• 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
• 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
• 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat's cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat's cheese. Finally, add the garlicky onions in a layer on top.
• 6. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
• 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
• 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
• Nutritional info.
• Per serving (based on 10): 564kcals, 32.2g fat (15.5g saturated), 19.6g protein, 52.3g carbs, 12.8g sugar, 1.1g salt.