This scrumptious vegetarian pie is super satisfying as a meal on its own. Yummy veggie goodness all wrapped up in light and crispy phyllo pastry. For your “not so meatless days”, enjoy with a salad of cos, crispy bacon and parmesan.
Spinach, roasted butternut and feta pie:
500 g butternut cubes
15 ml (1 T) butter
1 small onion, finely chopped
1-2 garlic cloves, crushed
150 g baby spinach, chopped
10 ml ( 2 t) cake flour
200 g feta cheese, crumbled
ground nutmeg and cinnamon to taste
salt and pepper to taste
5-6 sheets of phyllo pastry
Preheat the oven to 200 °C.
Place the butternut in a baking tray and drizzle with olive oil. Roast for 30 minutes or until tender and slightly charred. Mash the butternut.
Turn the oven temperature down to 180°C.
In a large frying pan, heat the butter and sauté the onion until translucent and glossy, add the spinach and continue cooking until wilted. Add the garlic and heat through for a few more seconds, remove from the heat and stir in the flour. Set aside and allow to cool.
In a mixing bowl, gently combine the mashed butternut with the onion and spinach mixture. Add the feta, spices and season with salt and pepper.
Brush each sheet of phyllo with olive oil and lay them one on top of another in a greased tart dish.
Spoon the mixture in the centre. Pull up the sides of the pastry and scrunch together in the centre. Brush with more oil to moisten. Sprinkle with some sesame seeds.
Pop in the oven for 25 -30 minutes.