The ultimate autumnal pie. The crunchiest topping. The lemon zest really cuts through the rich filling. Perfect.
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Serves
4
Butternut Squash
Sweet Potato
Spinach
Garlic
Onion
Filo Pastry
Egg
Ricotta
Lemon
Feta
Salt
Black Pepper
Olive Oil
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Serves
4
Butternut Squash
Sweet Potato
Spinach
Garlic
Onion
Filo Pastry
Egg
Ricotta
Lemon
Feta
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Peel squash and sweet potato. Cut into cubes. Add to a roasting tray.
Step 3.
Season with salt and pepper and add a drizzle of olive oil. Place in the oven for 50 minutes or until cooked through.
Step 4.
Finely chop onion and garlic cloves. Add a splash of olive oil to a frying pan and chuck the onion and garlic in. Fry until the onions are soft.
Step 5.
Add your spinach and wilt it down. Season with salt and pepper.
Step 6.
Transfer the spinach mix from the frying pan and into a sieve. Squeeze the spinach with a wooden spoon to get rid of excess moisture. Add the spinach to a mixing bowl.
Step 7.
Remove your potato and squash from the oven. Mash it up. Add to the mixing bowl. Add your feta, ricotta, 4 eggs and the zest of a lemon. Season with salt, pepper and olive oil. Mix everything together.
Step 8.
Pie time. Line your pie dish with olive oil. Add a layer of filo pastry. Brush with olive oil. Repeat with 4 more layers of filo. Fill the pie with your filling. Fold the edges of the pastry over the top. Add 3-4 crumpled sheets of filo on the top. Brush with egg yolk.
Step 9.
Place the pie in the oven for 55 minutes. Remove when golden brown. Serve up the pie and tuck in!
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