Squash pie

Squash, feta and pine nut pie

This squash, feta and pine nut pie combines salty and sweet flavours together to create a delicious meal. It is a perfect meal for over the weekend when there is a bit more time available or the pastry can always be store bought. The filo creates a nice crunchy layer over a soft mouthwatering filling, you are guaranteed to go back for more.


  • 1 Red onion, peeled and cut into quarters
  • 2 Garlic cloves, peeled and diced
  • 1 tsp Ground Cumin
  • 1 tbsp Ground Corionder
  • 450g Butternut squash, peeled and chopped
  • 4 tbsp Milk
  • 1 Egg
  • 200g Feta cheese
  • 200g Spinach, rinsed and diced
  • 30g Pine nuts
  • 1 tsp of Dried Thyme
  • 1 tsp of Balsamic vinegar
  • 400g Plain flour
  • 30ml Olive oil
  • 5 tbsp Corn flour


  1. First make the Filo pastry.
  2. Mix the flour with approx 330ml Tepid water and slowly add the oil while mixing.
  3. Sprinkle the cornflour onto a floured surface and knead the dough.
  4. Place into a oiled bowl and cover for an hour.
  5. Divide the dough into small apple sized balls and roll out onto a floured (cornflour) surface until it forms thin sheets.
  6. Place 1/3 of these sheets over each other in a cake thin to form the base of the pie. Oil each sheet before placing the next.
  7. Meanwhile pre heat oven to 200 degrees.
  8. Place the butternut squash and onions on a baking tray with a sprinkling of thyme and a drizzle of Balsamic vinegar.
  9. Pop into the oven for approx 20 mins and then add the garlic cloves.
  10. Leave for approx another 10 mins until the squash is tender.
  11. Remove from oven and allow to cool for a few mins before blending the squash, onion, garlic, cumin and coriander.
  12. Add the egg and milk to the mixture.
  13. Place the mixture at the base of the pie, then add a layer of spinach and top of with the crumbled Feta cheese and pine nuts.
  14. Wrap the remaining sheets on top of the pie and brush lightly with oil.
  15. Place into the hot oven for approx 25 mins until golden.

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