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+ servings

Butternut Squash and Spinach Pie

18 18 18
WW Freestyle: 15
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
A delicious pan-roasted mixture of butternut squash and spinach nestled between buttery and flaky phyllo sheets.
Servings: 6
Calories: 476

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 Facts
Butternut Squash and Spinach Pie
Amount Per Serving
Calories 476 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g65%
Cholesterol 134mg45%
Sodium 645mg27%
Potassium 580mg17%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 5g6%
Protein 11g22%
Vitamin A 13880IU278%
Vitamin C 29.7mg36%
Calcium 225mg23%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.