SAVORY SQUASH PIE
Combine Butternut or Buttercup squash with Feta cheese and leeks to make a savory winter squash pie. Using phyllo dough keeps it light but satisfying.
Provided by admin
Number Of Ingredients 9
Steps:
- Thaw phyllo dough following package directions.
- Preheat oven to 400 degrees.
- Peel and seed winter squash. Cut into 1-inch pieces.
- Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
- In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
- Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
- Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
- Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
- Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
- Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
- Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
- Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.
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Candice Mierez
[email protected]I love the combination of sweet and savory flavors in this pie. It's a unique and delicious dish.
Game Boi
[email protected]This pie is the perfect comfort food. It's warm, cheesy, and satisfying.
Jd Afghan
[email protected]This is my go-to recipe for savory squash pie. It's always a crowd-pleaser.
Azizullah Salamzada
[email protected]I made this pie for Thanksgiving and it was a huge success. My guests couldn't get enough of it.
Muhammad Ziyabul Hoque
[email protected]I love that this recipe uses seasonal ingredients. It's a great way to enjoy the flavors of fall.
Waqas Ishaq
[email protected]This pie is so versatile. I've made it with different types of squash, cheeses, and herbs. It's always a hit.
Holly Calwonsen
[email protected]I'm allergic to nuts, so I used sunflower seeds in the crust instead of pecans. It was a delicious and allergy-friendly alternative.
Taimur Hassan
[email protected]I used a combination of sharp cheddar and Gruyère cheese in my pie. It was so flavorful!
Binodh Puri
[email protected]I'm new to cooking and this recipe was easy to follow. My pie turned out great and my family loved it.
Nafisat Ahmad
[email protected]This recipe is a great way to get my kids to eat squash. They love the creamy filling and the flaky crust.
Ntuthuko Maseko
[email protected]I used a store-bought pie crust to save time. The pie still turned out great.
Naruto Monkey.D
[email protected]I made this pie in individual ramekins and they were perfect for a light lunch.
Jade Elizabeth
[email protected]I added a tablespoon of chili powder to the filling for a little extra kick. It was delicious!
Bright Owusu
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover squash.
Tshepz Mekgwe
[email protected]This recipe is easy to follow and the end result is a beautiful and tasty dish. I will definitely be making this again.
AFFIA Rose
[email protected]I'm not a big fan of squash, but I really enjoyed this pie. The cheese and spices balanced out the squash flavor perfectly.
Iqra Mustafa Abro
[email protected]I made this dish for a potluck and everyone raved about it. I even got a request for the recipe. Thanks for sharing!
CHA3 CHA3 FLOW
[email protected]I used butternut squash in my pie and it turned out so creamy and delicious. My husband and kids loved it!
Rouge Raven
[email protected]This savory squash pie was a hit at our dinner party! The filling was creamy and flavorful, and the crust was perfectly flaky. Definitely a keeper recipe.