Moroccan-Spiced Squash, Spinach and Feta Pie

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2 serving

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Prep time: 20 mins

Cook time: 40 mins

Serves: 2

This recipe comes from Calum Franklin, chef at Holborn Dining Room and author of The Pie Room. This is a great recipe for using up that bag of spinach in the fridge that’s just a little too wilted for a salad. A tomato salad and minted yogurt pair well with this spiced pie.

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Ingredients Method

Ingredients

1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
2 tbsp light olive oil
1 tbsp harissa
100g baby spinach
200g feta, cut into 1cm dice
1 tbsp mint leaves, roughly chopped
1 tbsp coriander, roughly chopped
½ x 270g packet filo pastry
2 tsp dukkah

Method

Step 1

Preheat oven to 220°C/200°C fan/gas 7 and line a roasting tray with foil. Rub the squash with half the oil and the harissa, put into the prepared tray and roast for 15-20 mins, or until golden brown and just cooked through. Remove the squash from the oven and turn the temperature down to 190°C/170°C fan/gas 5.

Step 2

Put half the squash into a blender with 100ml water, roughly blend for 20-30 secs, then add to a medium saucepan with the spinach. Cook over a medium heat until the spinach has wilted. Add the remaining squash pieces to the saucepan and mix thoroughly, then add the feta and two-thirds of the fresh herbs. Check the seasoning and add a little salt if necessary (the feta is quite salty already). Put the mix into a 22cm round pie tin and flatten down.

Step 3

Take a sheet of filo pastry and lightly brush the top surface with a little of the remaining olive oil. Making sure the oiled side is facing up, gently place it on top of the pie mixture, scrunching it slightly to create height and texture. Repeat until the pie’s surface is covered, then sprinkle the dukkah over the pastry.