Butternut and spinach filo pie (serves 4)
A delicious vegetarian dish with products straight from the garden!
Ingredients:
- 1 Butternut (about 1kg), peeled, deseeded and cut into 2cm cubes
- 2 red onions, cut into rings
- 1 teaspoon dried chili
- 400g spinach
- 100g feta cheese, crumbled
- 4 sheets of filo pastry
- 1 tablespoon olive oil
- lettuce as a side dish
Method
- Preheat the oven to 200-220°C.
- Place the Butternut Squash , onions and chili in a casserole dish (or divide between 4 small casserole dishes).
- Season with salt and pepper and bake for 20 minutes until the Butternut is soft and the edges of the onion are browned.
- In the meantime, put the spinach in a colander. Pour 1 liter of boiling water over it (preserves the nutrients better than blanching).
- Squeeze out any excess moisture from the spinach and stir into the Butternut mix.
- Crumble the feta over the mixture, crumple the filo pastry and place it on top of the mixture.
- Take a brush and brush the filo dough with the oil.
- Place the baking dish in the oven for another 15 minutes until the dough is golden brown and crispy?
- Serve with a fresh salad. Enjoy.
