The ultimate autumn pie. Warming filling. Crunchy topping. Perfect.
Make sure you brush the filo with egg yolk for a nice golden finish!
Cooking Time (Includes Preparation Time): 2 Hours
1 Large Butternut Squash - £1.50
2 Sweet Potatoes - £0.85
400g Spinach - £1.50
Garlic - £0.30
1 Brown Onion - £0.16
250g Filo Pastry - £1.85
6 Eggs - £0.89
250g Ricotta - £1.20
1 Lemon - £0.35
200g Feta - £1.00
Total Cost - £9.60
Preheat oven to 180°C/356°F.
Peel squash and sweet potato. Cut in to cubes. Add to a roasting tray. Season with salt and pepper and add a drizzle of olive oil. Add to oven for 50 minutes until cooked through.
Finely chop 1 onion and 2 cloves of garlic. Add to a frying pan with a splash of olive oil. Fry until the onions are soft, and then add your spinach. Wilt the spinach down, and season with salt and pepper.
Remove spinach mix from the frying pan in to a sieve. Squeeze with a wooden spoon to get rid of excess moisture.
Add the spinach to a mixing bowl. Remove your potato and squash from the oven. Mash it up. Add to the mixing bowl. Add your feta, ricotta, 4 eggs and the zest of a lemon. Season with salt, pepper and olive oil. Mix everything together.
Pie time. Line your pie dish with olive oil. Add a layer of filo pastry. Brush with olive oil. Then repeat with 4 more layers of filo. Fill the pie with your filling. Fold the edges of the pastry over the top. Add 3-4 crumpled sheets of filo on the top. Brush with egg yolk.
Place the pie in the oven for 50-60 minutes. Remove when golden brown.
Serve up the pie and tuck in!