This pie has it all, it’s a little bit sweet from the pumpkin & caramelised onions, with a spicy hint and a bit of tanginess from feta!
Vegan, nut free, soy free | Serves 8 | SIDE
Ingredients:
- 950g butternut squash
- Salt, pepper
- 1 teaspoon garlic granules200g olive oil
- 1 onion, thinly sliced
- 1/2 teaspoon of each chilli flakes, dried oregano, clove, nutmeg
- 1 tablespoon of balsamic vinegar
- 100g plant-based feta (I'm using Violife)
- Fresh rosemary, sliced
- 6 filo pastry sheets
Steps:
1.Preheat the oven at 180°C.
2.Cut the squash in the middle lengthwise and remove the seeds.
3.Add a splash of olive oil, salt and pepper and rub the pumpkin flesh.
4.Add in baking tray, flesh down, and bake for 45-50 minutes (or until soft).
5.In the meantime, caramelise the onions, by adding a splash of olive on a saucepan on a medium low heat with the sliced onions.
6.After a couple of minutes add the balsamic vinegar and deglaze with splashes of water if needed.
7.Once ready let aside to cool down.
8.Once the butternut squash is cooked, use a spoon to scoop out the flesh.
9.Add in a bowl and use a fork to mash hem down.
10.The above steps can be made a day before (just keep the squash and onions in the fridge).
11.Add the caramelised onions in the squash, along with all the spices and crumble the feta with your hands (make sure that the squash is not hot!).
12.Taste and check if you need to adjust the seasoning to your preference.
13.Preheat the oven at 180°C.
14.Unroll the filo sheets on a clean surface, sprinkle a little bit of olive oil, add 4 tablespoons approximately of the mixture as shown on the picture, then roll.
15.Brush some olive on your roll and add on a round 24cm diameter baking tray.
16.Continue until you have used all the sheets and filling.
17.Bake for 60-65 minutes or until golden brown.
18.Let it cool down for few minutes before you cut it. Serve it with salad.
Enjoy!
