This delicious butternut squash and spinach pie recipe is filled with tender, sweet-savory veggies and feta cheese nestled inside a golden, crispy phyllo pastry crust. It’s a perfect vegetarian main or side dish!
Get ready to fall in love with this Butternut Squash Spinach Pie! The sweetness of roasted squash, the savory spinach, and the creamy goodness of feta cheese are all nestled between layers of crispy, golden phyllo. My family was all over this as soon as it hit their plates!
Why You’ll Love This Butternut Squash Spinach Pie
- Perfect texture. This spinach pie combines the richness of spinach quiche with the crispiness of phyllo pastry and the flavors of pan-roasted butternut squash.
- Packed with butternut squash. The squash brings a subtle sweetness to the pie, mixed with caramelized onions and earthy spinach. It’s downright irresistible.
- Use up leftovers. This pie is a great way to use up leftover butternut squash from your Thanksgiving dinner.
- Versatile. Butternut spinach pie is perfect as a vegetarian main or as a side dish.
Ingredients for Butternut Squash and Spinach Pie
Get your hands on some frozen phyllo pastry, and you’ll be well on your way to making the best spinach pie. I’ve included some notes on the important ingredients below.
- Olive Oil
- Butternut Squash – Halved, seeded, and sliced into half-moon pieces. See my roasted butternut squash recipe for tips on how to peel and cut butternut squash.
- Salt and Pepper
- Herbs – Fresh thyme and garlic enhance the flavors of the veggies in this spinach pie.
- Spinach – Canned spinach works perfectly here. Make sure to drain it first and pat the spinach dry with paper towels, so it doesn’t turn the pie watery.
- Eggs – Adding eggs to the filling helps hold the ingredients together, adds richness, and makes this pie easy to slice and serve.
- Feta Cheese – If you love spinach and feta pie, wait until you’ve tried it with butternut squash. Feta cheese brings delicious creaminess and saltiness to this recipe.
- Phyllo Pastry – You can use frozen phyllo sheets from the freezer aisle. You’ll need about 20 sheets, along with butter, which is the key to flaky pastry.
Can I Use Fresh Spinach Instead?
For sure! I like to use canned spinach for baking and fresh spinach for salads, but you can absolutely substitute canned spinach with fresh spinach in this recipe. Simply sauté the spinach in a skillet on the stovetop first. You’ll need about 2 pounds of fresh spinach, or enough to fill 3 cups when wilted. Remember to pat the sautéed spinach dry with a paper towel afterward.
How to Make Butternut Squash and Spinach Pie
You can prepare this spinach pie up to one day in advance (see below for make-ahead details), which makes it great for weeknights and holidays! The filling is a breeze, and making a perfect phyllo crust is easier than it looks.
- Cook the squash. Start by sautéing your chopped butternut squash and onions in oil. Stir in salt, pepper, and thyme sprigs, and then cover and cook the squash until softened.
- Add the spinach. Next, remove the thyme sprigs and stir in the garlic, then add the spinach.
- Add eggs. Meanwhile, you’ll whisk together the eggs with nutmeg and feta cheese. When the spinach is warmed through, take the pot off the heat and let it cool a bit before stirring in the egg mixture.
- Assemble the pie. Now, layer half of the phyllo sheets in a buttered 9×13” baking dish, brushing melted butter between each layer. Add your spinach mixture, and then repeat, layering the remaining phyllo sheets on top.
- Bake. Brush the top of the pie with melted butter and then bake at 375ºF for 35 to 40 minutes until the phyllo is golden and flaky.
Tips and Variation Ideas
If you’ve never worked with phyllo before, don’t sweat it. Your spinach pie will turn out amazing, just keep the following in mind for the best results:
- Drain the spinach well. Whether you’re using canned, sautéed, or frozen spinach, make sure to drain any excess liquid and pat it dry before you add it to the pie filling. This prevents a soggy spinach pie.
- Cover the phyllo. Keep your unused phyllo sheets covered between two damp kitchen towels while you’re assembling the pie. Phyllo is very thin, and keeping the sheets moist helps to prevent them from tearing.
- Don’t skimp on the butter. Brush each layer of phyllo pastry generously with melted butter before layering on the next sheet. The fats in the butter crisp up the pastry as it bakes, making the crust light and airy.
- Let the spinach pie rest. Give the baked pie about 10 minutes to set up once it’s out of the oven. This lets the filling cool and makes it easier to slice and serve.
- Add protein. Layer on shredded chicken for even more protein. You might also like this recipe for creamy flaky chicken florentine phyllo pie.
- Add more seasonings. In place of or in addition to nutmeg, you can spice this recipe with cinnamon. You can also change up the herbs. Instead of thyme, add rosemary or a dried herb blend like Herbes de Provence or Italian seasoning.
What to Serve With This Spinach Pie
- Salad. This spinach pie pairs great with a fresh tomato and cucumber salad or a Mediterranean white bean salad. Serve with a chopped salmon salad for even more protein.
- Appetizers. Pair a slice of spinach pie with hummus and pita or lavash bread for dipping. It’s also great with a side of fresh homemade focaccia and crispy baked falafel.
- Rice. Serve with a side of fluffy jasmine rice or flavorful Mediterranean rice. You can make it a vegetarian meal with a side of grilled eggplant.
- Protein. Serve this pie as a veggie side to chicken in a pot with lemon orzo, easy chicken skewers, or grilled Macedonian kebapi (kebabs). It’s also perfect to enjoy next to wine-braised lamb shanks when we entertain.
- Dressings and Sauces. Drizzle slices with homemade ranch dressing. And traditional ajvar (roasted red pepper relish) goes with everything, including this spinach pie!
Make-Ahead, Storing, and Reheating Leftovers
- Fridge. Store any leftover butternut squash and spinach pie covered in the fridge for 2 to 3 days. I recommend reheating leftovers in the oven at 350ºF so that the phyllo crisps up again.
- Make-ahead. Assemble the spinach pie as directed the day before, but don’t bake it. Instead, cover the baking dish tightly and refrigerate the pie overnight. When you’re ready, bake the pie according to the recipe instructions.
- Freeze. Freeze any baked spinach pie for up to 3 months. You can reheat it in the oven straight from frozen; there’s no need to thaw it.
More Spinach Recipes
- Bacon and Spinach Frittata
- Chicken Breasts with Creamed Spinach
- Creamy Ricotta Spinach and Chicken Cannelloni
- Spinach and Feta Puff Pastry Tart
- Spinach, Feta, and Potato Gratin
Butternut Squash and Spinach Pie
- 3 tablespoons olive oil
- 1 small (about 1.5 to 2 pounds) butternut squash, peeled, halved, seeded, and sliced into half-moon rounds
- 2 yellow onions, each onion cut into 6 wedges
- kosher salt and fresh ground black pepper, to taste
- 3 sprigs fresh thyme
- 3 cloves garlic, finely chopped
- 2 cans (13.5 ounces each) spinach, well-drained, pat dry with paper towels
- 3 eggs, lightly beaten
- ½ teaspoon ground nutmeg
- 1 cup crumbled feta cheese
- 20 phyllo sheets, thawed
- 6 tablespoons butter, melted
- Preheat oven to 375ºF. Butter a 9×13 baking dish and set aside.
- Heat olive oil in a Dutch oven or pot over medium heat. Add onions and butternut squash. Season with salt and pepper, and add the thyme. Cook for 2 minutes, stirring frequently.
- Lower the heat to medium-low, cover, and cook, stirring occasionally, for 15 to 20 minutes or until the squash is tender.
- Remove the lid and discard the thyme sprigs. Add the garlic, stir in the spinach, and continue to cook for 3 minutes.
- In the meantime, combine the beaten eggs, nutmeg, and feta cheese in a mixing bowl.
- Remove the squash mixture from the heat and taste for salt and pepper; adjust accordingly and let stand for 5 minutes, then stir in the egg mixture and set it aside.
- Unfold the phyllo sheets.
- Place a phyllo sheet on the bottom of the prepared baking dish. Brush with melted butter. Top with nine more sheets, brushing each sheet with melted butter before adding the next. As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
- Spread the squash and spinach mixture over the first 10 phyllo layers.
- Top with the remaining 10 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
- Bake for 35 to 40 minutes, or until top is browned and flaky.
- Let stand for 10 to 15 minutes before cutting and serving.
- Spinach Prep: Ensure all excess liquid is removed from the spinach before adding it to the mix to avoid a wet pie.
- Handle Phyllo with Care: Keep the phyllo sheets moist and protected under damp towels. This will prevent them from drying up and tearing apart.
- Use Butter: A generous brush of melted butter on each phyllo layer ensures a golden, flaky crust.
- Resting: Let the pie rest for about 10 minutes after baking.
- Boost the Protein: Toss in shredded chicken.
- Seasoning Swap: Feel free to experiment with other herb blends besides thyme to tailor the flavor to your liking.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.