Roasted butternut, feta & ricotta phyllo pie

Name: Roasted butternut, feta & ricotta phyllo pie
Prep time: 30 min
Cook time: 50 min
Yield: 4 serving
Ingredients: 4 cups butternut; 2 Tbsp olive oil; 5 sprigs of thyme; Sea salt and black pepper; 1 cup 250ml ricotta; 100 g feta; 1 tsp chopped thyme; 1 tsp chopped parsley; ½ tsp dried chilli flakes; 1 Tbsp olive oil; 8 sheets phyllo pastry; ¼ cup melted butter; Toasted pine nuts to serve

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Prep Time
30 mins
Cook Time
30 mins
Servings
4
Cuisine
International, Vegetarian

Roasted butternut, feta & ricotta phyllo pie

Quade Mayo

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A delicious vegetarian roasted butternut phyllo pie with feta and ricotta.

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Ingredients

Servings

4 cups butternut or pumpkin, cut into small cubes (aprox 1.5cm)
2 Tbsp olive oil
5 sprigs of thyme
Sea salt and black pepper
1 cup 250ml ricotta
100 g feta
1 tsp chopped thyme
1 tsp chopped parsley
½ tsp dried chilli flakes or more if you like a bit of heat
1 Tbsp olive oil
8 sheets phyllo pastry
¼ cup melted butter
Toasted pine nuts to serve optional

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Instructions

Toasted pine nuts to serve (optional)
Preheat the oven to 180C / 350F and spread the butternut over a baking tray. Drizzle over the 2 tablespoons olive oil, salt and pepper and toss to coat. Scatter the thyme sprigs and bake for about 20 minutes until brown.
In bowl combine all the remaining ingredients. Add the butternut and lightly mix until all the ingredients are evenly distributed.
Melt the butter in the microwave and have the pastry brush ready. Grease a 23cm cake tin or pie dish.
Lay one sheet of pastry down, and lightly brush the entire surface with butter and place another sheet on top.
Spoon a quarter of the butternut mixture on the bottom edge of the pastry. Brush the rest of the sheet lightly with melted butter, trying to cover as much of the surface area as possible, and roll the pastry log up starting from the filling end. Tuck the edges in as you roll so that the filling doesn't come out.
Place the roll snuggly in the cake tin and brush each with butter.
Repeat this with the rest of the filling and the remainder of the pastry and place the logs next to each and into each other to form a serpent shape.
It doesn't matter if the middle roll breaks as you try to bend it, just patch it up with a few small pieces of phyllo.
Bake for 25 - 30 minutes until golden brown.
Scatter over the tpasted pine nuts to serve