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Sunday, 20 March 2011

Butternut squash, spinach and feta filo pie

Victim suggested it would be better as individual tarts - but all in all, not a bad veggie offering.  So, roasted a butternut squash with garlic with a splash of olive oil for about a hour.  Made filling by softening red onion, a clove more garlic, a grated courgette and a handful of chopped mushrooms in olive oil,  added roast squash and good amount of spinach - heated gently and mixed until spinach wilted - added cumin, more garlic, chili and whatever curry spices were to hand - looking for gentle flavouring, not heat.  Took off heat and stirred in feta.  Made pie by scuffily layering fio sheets in a kind of overlapping diamond shape - brushing with olive oil every sheet.  Dollop mix in the middle, grind on some black pepper. Top with one layer of filo, olive oil, and sprinkle on pine nuts.  Scrunch up ends of remaining filo sheets over the top of the pie.  Brush with olive oil, and sprinkle on sesame seeds.  Bake for 30ish mins... depnding on your oven (about 180C).  Salad - beetroot, spring onion, chopped carrot, cherry tomatoes - dress with balsamic vinegar and olice oil, topped with radish sprouts.  Best thing.. leftovers for lunch tomorrow.  :)

4 comments:

  1. It's me (Sue) this looks lovely - may try it myself with bought pastry

    ReplyDelete
  2. Hi Sue - shame you weren't around on Monday - could have brought you some for lunch! S

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  3. you see what good lighting can do! good pic! Dee

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