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Butternut Squash and Spinach Pie

A delicious pan-roasted mixture of butternut squash and spinach nestled between buttery and flaky phyllo sheets.

Butternut Squash and Spinach Pie | www.diethood.com

Hi! Happy Sunday! I hope you had a terrific Thanksgiving weekend!!

Are your tummies still full?! Are your leftovers all gone?! Are YOU still having pumpkin pie for breakfast?! That’s the best part!!
Well, I hope you aren’t too full because I’ve got some mad-delicious stuff coming at you today – it’s this Butternut Squash and Spinach Pie! It’s SO awesome!

By the way, if you hadn’t noticed, allow me to say; Welcome to the land of I’ve got spinach and I’ll find a way to use it! With a healthy toss of feta cheese for good measure. I’m cray cray for spinach. I have it on hand at all times; fresh, canned, frozen… I make sure that I will never run out.

You know what else? I just figured this out. If I could have been a professional one-pot meal makerrrr… ummmm… I guess I would have been a professional one-pot meal maker!
That didn’t go over as easy as it should have… I thought I was going to come up with the punch line as I was typing it, but nope. I’m drawing a blank.

Anywhooooo!

Butternut Squash and Spinach Pie | www.diethood.com

Who doesn’t love a one-pot meal?! Of course you do, except that you’ll kinda need two pots for this, unless you are cooler than I and your baking pot/dish/pan is one of those from stove-top-to-oven-to-table thingamajigger.  Lucky!

This was supposed to be another spinach and feta concoction, but because I HATE wasting food, that little squash sitting on my kitchen counter had to be thrown in there. I wasn’t sure if anyone in this household would go for it, and because I think everything I make is damn awesome (biased, I know), I was skeptical about posting it here. However, all that changed when my 35-year old kid… ahem, husband… was all over this dish! The pickiest person on Earth somehow planted his face in this beautiful mess and couldn’t stop eating it. Fist pump!!

Also?! Don’t judge, but I used canned spinach for this. I kept the good and fresh stuff for my salads. Yes, I said salads. I’m going on a let’s-lose-5-pounds-before-the-next-holiday-dinner-party DIET so we can fit into our New Year’s Eve dresses! Good plan, right?

Butternut Squash and Spinach Pie | www.diethood.com

One more thing. How many exclamation points and question marks do I use in one post!?! Geeeez! I just noticed that!! *wink*

ENJOY!

Butternut Squash and Spinach Pie | www.diethood.com

Butternut Squash and Spinach Pie

Katerina | Diethood
A delicious pan-roasted mixture of butternut squash and spinach nestled between buttery and flaky phyllo sheets.
Servings : 6 servings
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins

Ingredients
  

  • 3 tablespoons olive oil
  • 1 small butternut squash , halved, seeded, sliced into half-moon rounds
  • 2 yellow onions , each onion cut into 6 wedges
  • kosher salt and fresh pepper , to taste
  • 3 sprigs of thyme
  • 3 garlic cloves , chopped
  • 2 cans (13.5-ounces each) spinach, well drained, pat dry with paper towel
  • 3 eggs , lightly beaten
  • 1/2 teaspoon ground nutmeg
  • 1 cup crumbled feta cheese
  • butter for dish
  • 20 phyllo sheets , thawed
  • 6 tablespoons butter , melted

Instructions
 

  • Preheat oven to 375.
  • Butter a 13x9 baking dish and set aside.
  • Heat olive oil in a dutch oven over medium heat.
  • Add onions and butternut squash.
  • Season with salt and pepper and add thyme.
  • Lower heat to medium-low, cover and cook, stirring occasionally, for 15 to 20 minutes, or until squash is tender.
  • Remove lid and discard thyme sprigs.
  • Add garlic.
  • Stir in spinach and continue to cook for 3 minutes.
  • In the meantime combine beaten eggs, nutmeg and feta cheese in a mixing bowl.
  • Remove squash mixture from heat and taste for salt and pepper; adjust accordingly and let stand 5 minutes.
  • Stir in egg mixture; set aside.
  • Unfold phyllo sheets.
  • Place a phyllo sheet in 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 squash and spinach mixture over phyllo in dish.
  • Top with 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 10 minutes.
  • Cut and serve.

Nutrition

Calories: 476 kcal | Carbohydrates: 44 g | Protein: 11 g | Fat: 28 g | Saturated Fat: 13 g | Cholesterol: 134 mg | Sodium: 645 mg | Potassium: 580 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 13880 IU | Vitamin C: 29.7 mg | Calcium: 225 mg | Iron: 3.7 mg | Net Carbs: 40 g

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.

Course: Main
Cuisine: American
Keyword: phyllo dough recipes, vegetable pie, vegetarian dinner ideas
Did you make this recipe?Take a pic and let us know how it was!

Categories:

Looking for more spinach-inspired recipes? See below!

Spinach, Feta and Potato Gratin

Spinach and Artichoke Dip Pizza

Quinoa and Spinach Stuffed Tomatoes

Garlic-Butter Spinach and Pasta

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23 comments on “Butternut Squash and Spinach Pie”

  1. Do I cook the squash in the oven before I cut it in half remove the seeds and cut into half rounds? How do I get the skin off?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Kristen! No, you don’t cook the squash beforehand. Get a strong, sharp knife and peel the squash by standing it upright and working the knife downwards as you peel off the skin… then cut the squash in half (I use a butcher’s knife for that part :-)), clean out the seeds and slice it into half-moon rounds. It takes a bit of strength, but it works! 🙂

  2. Can I use frozen or fresh spinach instead? Also, I hate feta I love most other cheese can I substitute. This looks amazing thank you for sharing.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Linda! Yes, you can absolutely use fresh spinach, but you will need to cook it first and you will need a lot of it. I’d go with the frozen if you don’t want to use up 6+ bags of spinach. 🙂 I think you will be fine with about 3 frozen packages.

      Do you like goat cheese? I’d use that! You need a cheese with a bit of sharpness to complement the subtle flavors of the spinach and butternut squash.

      Hope this helps! Let me know if you give it a go!

  3. Kate, this looks amazing. Can you believe I’ve never seen canned spinach in the store? In Popeye-world, sure, so I know it really must exist.
    I lead a sheltered life . . .

  4. Avatar photo
    Angie@Angie's Recipes

    Look at those flaky layers!! The pie looks fabulous, Kate.
    Have a great week ahead!
    Angie

  5. Avatar photo
    Cut 'N Clean Greens

    Love this, especially pairing butternut with spinach! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

  6. Avatar photo
    Nancy P.@thebittersideofsweet

    Hope you had a great weekend! This dish looks amazing! Great combination with the spinach and the squash!

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