This sweet potato, butternut squash, and feta pie made with filo (or phyllo) pastry are simple, done in under an hour and yummy. Great for Meatless Mondays!
Or just any day if you’re like me and you love pie. You can easily make this vegetarian meal vegan by just leaving out the feta cheese.
All you’re going to need is: some store-bought filo pastry dough, 1 diced butternut squash, 2 small or 1 medium sweet potato, a handful of spinach, half a red onion, 8 oz of Feta cheese, plus olive oil, salt, pepper, basil, nutmeg and pepper flakes or cayenne pepper (optional).
Tools & Equipment
- Store-bought filo pastry dough
- Diced Butternut Squash
- 2 small or 1 medium potato
- handful of spinach
- half a red onion
- 8oz of Feta cheese
- Olive Oil
- Pepper Flakes or Cayenne Pepper
- Pinch of Salt & Pepper
This is super simple to make and you can even use the base of the recipe to adapt it to make it different each time by including new ingredients or by using different pastry.
I love changing it up from filo pastry which is lighter and thinner to puff pastry which is soft and flaky but adds in another texture and taste to the pie.
To get started cut, peel and de seed your butternut squash into one centimetre cubes. You can also use pre packed butternut squash if you prefer as it can save on time and be much easier.
Do the same for your sweet potato and place both on a baking tray or roasting dish. Drizzle with oil, no more than 2 tablespoons and add in yoru seasoning of nutmeg, basil and red pepper flakes along with a pinch of salt and pepper.
Make sure you mix the seasoning and oil over the butternut squash and sweet potato. You can do this using a spoon or your hands.
Once your veggies are on your baking tray, cover them foil and place in the oven.
Cook for 20-30 minutes, or until the chunks are soft but still have some bite to them, you can check this with a knife or fork.
While your veggies are roasting, dice your half of a red onion and sautee briefly to soften it and release some flavour.
Turn off the heat, throw in a handful of spinach and stir. Put the pan aside and check the roasting veggies.
To create the pie you can use the filo pastry in two ways. If you want to create more of a traditional pie use a couple of pieces of the filo pastry in layers on the bottom of your casserole dish.
Between each layer use a little oil or melted butter to keep the layers from drying out.
Then dump the almost fully cooked veggies into the pastry, tip in the onions, spinach and feta, gently mix with a spoon or your hand, then cover with the pastry. I know a lot of people, love the taste and texture of phyllo pastry but have no idea how to cook it.
I know I didn’t till I started making pies on the regular. So if that’s you, hit play, and hopefully the video helps you. Please email me if you have any questions. P.s. please bear with me, it’s my first video I’ve posted online EVER.
After you’ve put your filling into the pastry and wrapped it, if you’re short on time quickly put the skillet on the burner, medium heat, and keep it there for about five minutes.
This will brown the bottom pastry and then you’ll only need to keep it in the oven for 15 minutes. Or if you have more time available, simply pop the skillet in the oven still at 400 F for 20-30 minutes (check it regularly).
Pull out your pie and ENJOY! This is one of my husband’s favorite meals, and hopefully your family can now enjoy it as much as we do.