A delicious butternut squash and spinach pie filled with tender veggies and crumbly feta cheese nestled inside golden, buttery, and crispy phyllo sheets.
Servings : 12servings
Prep Time 15 minutesmins
Cook Time 1 hourhr15 minutesmins
Resting Time 10 minutesmins
Total Time 1 hourhr40 minutesmins
Ingredients
3tablespoonsolive oil
1small (about 1.5 to 2 pounds)butternut squash,peeled, halved, seeded, and sliced into half-moon rounds
2yellow onions,each onion cut into 6 wedges
kosher salt and fresh ground black pepper,to taste
3sprigsfresh thyme
3clovesgarlic,finely chopped
2cans (13.5 ounces each)spinach,well-drained, pat dry with paper towels
Preheat oven to 375ºF. Butter a 9x13 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.
Notes
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.