This sweet potato, butternut squash, and feta pie made with fillo (or phyllo) pastry is 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. Also, if you have no idea how to use phyllo (or filo?) pastry no worries, I have made a video for you!
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).
- 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
Gather the butternut squash and sweet potatoes, dice into one-centimetre cubes, toss in 2 tbsp of olive oil, season with a dash of nutmeg, sprinkle lightly with basil, red pepper flakes (if desired) and some salt and pepper.
Place veggies on a baking tray covered in aluminium foil. Spread evenly. Roast in oven for 20-30 mins (depending on your oven), till they’re almost done but not quite.
While those are roasting, dice your half of a red onion and sautee briefly to soften it and release some flavor. Turn off the heat, throw in a handful of spinach and stir. Put the pan aside and check the roasting veggies.
I have a video for this step below—about how to assemble the pie and what to do with the pastry dough.
Because that’s what you need to do next. First wet some parchment paper, drizzle with olive oil or melted butter, lay out 1-2 layers of your dough, drizzle with more olive oil or melted butter, sprinkle with some cayenne pepper and repeat 3-5 times depending on how much pastry you personally like.
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.