Savory Butternut Squash Feta Pie Recipe - Easy & Delicious

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread the cubed squash in a baking pan, drizzle with 2-3 tablespoons olive oil, season with salt and pepper, and roast until fork-tender, about 20 minutes.
3. In a skillet over medium heat, warm a quarter cup of olive oil, add the onion with a pinch of salt, and cook until soft and golden, about 8 minutes.
4. Add the garlic and warm for a few seconds, then add the scallions and cook for 2 minutes or until soft.
5. Off the heat, mix in the squash, feta, thyme, chili flakes, and parsley, then add the olives and pine nuts. Taste and adjust the seasoning, then let the filling cool to room temperature.
6. For the spirals: layer 2 phyllo sheets, brush each with butter, spoon a few tablespoons of filling along the bottom edge, and roll into a rope. Place the rolls in a lightly greased 9-10-inch springform pan, fitting as many as possible in spiral form, and brush the top with melted butter. Patch any cracks with phyllo and butter.
7. For the strudel: layer half of the remaining phyllo sheets, drizzling butter between them, spread the rest of the filling on top, cover with the remaining phyllo with butter between each sheet, tuck in the edges, and brush the top with melted butter.
8. Bake on the center rack until golden and crisp: about 45 minutes for the spirals and about 30 minutes for the strudel.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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GarlicOnionCheeseScallionOliveFeta cheeseKalamata oliveButternut squash