I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), roasted butternut squash sun-dried tomatoes, spinach and pine nuts.
The main rule with filo pastry is that you have to brush each layer with melted butter. It stops the pastry drying out as it contains virtually no fat. It also crisps up the pastry and defines the layers. I decided to make a change and used the oil from the sun dried tomatoes. I just thought it would add more flavour and that the olive oil would be a bit more healthy.
When planning my pie, I looked at a lot of recipes on line but they all used loads of eggs. I am not a big egg lover and really didn’t want anything that might end up quiche- like so I thought I would just use one egg along with my favourite ingredients and hope that one was enough to set the mixture! Luckily I was right and the end result was fantastic. Definitely a favourite dish in the Eating Ideas household.
- 1 small butternut squash, peeled and chopped into small pieces
- 2 tablespoons of oil
- 1 bag of spinach
- 200g Feta cheese
- 150g sun dried tomatoes (chopped into small pieces)
- 1 packet filo pastry
- 50g pine nuts (toasted)
- 1 egg
- salt and pepper to season
- Preheat the oven to 200C
- Toss the butternut squash in the oil and roast for 30 mins or until soft and starting to colour
- Cook the spinach and squeeze out any excess moisture ( a clean tea towel is great for this)
- Finely chop the spinach and place in a bowl with the butternut squash, toasted pine nuts and chopped sundried tomatoes
- Crumble in the feta cheese
- Stir in the egg, season and mix well.
- Place the filo pastry under a damp tea towel
- Use the oil from the sundried tomatoes to grease a flan dish
- Brush each layer of pastry with the oil to line the dish allowing large sections to drape over the side. You can use as many layers as you like but I only use about 4 or 5 to make it light
- Fill the dish with the feta mixture and cover with the overhanging pastry
- Brush the top of the pie with the sundried tomato oil and bake in the oven for around 30 minutes or until piping hot and golden in colour
- If you have extra filling, try making individual parcels. they make lovely little canapés or snacks and freeze really well
- A large bag of spinach leaves
- 150g feta cheese
- A small jar of sundried tomatoes in olive oil
- 8 sheets of filo pastry
- 1 egg
- Salt and pepper to season
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