Roasted butternut, spinach and feta pie

A deliciously satisfying vegetarian pie.
 
spinach butternut feta pie

Recipe from: 2 April 2012
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 500
    g
    butternut cubes
  • olive oil
  • 15
    ml
    butter
  • 1
    small onion- finely chopped
  • 1-2
    garlic cloves- crushed
  • 150
    g
    baby spinach- chopped
  • 2
    Tbs
    cake flour
  • 200
    g
    feta cheese- crumbled
  • ground nutmeg and cinnamon to taste
  • salt and pepper to taste
  • 5-6
    sheets of phyllo pastry
  • sesame seeds
 
 

Method

 
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. Bake in the oven for 25 -30 minutes.

Reprinted with permission of Bits of Carey. To visit Bits of Carey's blog, click here.


 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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