Vegetable pie with Squash and Spinach
User Reviews
0.0
0 reviews
Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
9
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Calories
1169 kcal
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Course
Main Course, Appetizer
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Cuisine
European
Vegetable pie with Squash and Spinach
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Vegetable pie with squash in crisp flaky filo pastry. These vegan pies are perfect for sharing as an appetizer or main course.
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Ingredients
- 9 sheets filo pastry (phyllo)
- 120 ml (1/2 cup) olive oil, or as needed
- 2 tbsp sesame seeds
For the filling
- 1 tbsp olive oil
- 1 onion , finely diced
- 2 garlic cloves , minced
- 450 g (1 lb) butternut squash, cut into small cubes
- 65 g (1/2 cup) dried cranberries, diced
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 70 g (1/2 cup) pine nuts
- 130 g (1 cup) cooked chestnuts, diced
- 90 g (3 cups) spinach, shredded
- 250 g (1 cup) hummus
Instructions
- Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat. Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water or vegetable stock if the pan gets too dry. Cook for ten minutes or until the squash is cooked through.
- Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.
- Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.
- Assemble your filo spirals. Open the packet of pastry and keep covered with a clean kitchen towel. Rinse the towel in cold water and wring it out to keep the filo from drying out.
- Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.
- Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.
- Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.
Notes
- The filling can be made up to a day in advance and kept chilled until you are ready to assemble your veggie pies.
- The pies are best eaten as soon as they are cool enough! Keep any leftovers in the fridge for up to a day and reheat in the oven at 180C (350F) to refresh the pastry.
- You can freeze the assembled pies before baking them on their baking tray. Bake from frozen, adding 10 minutes to the cooking time.
- Replace the hummus with vegan soft cheese or feta style cheese if you like.
- Any type of greens can be used in place of the spinach, such as kale or chard but they will need to be cooked for longer.
Nutrition Information
Show Details
Calories
1169kcal
(58%)
Carbohydrates
175g
(58%)
Protein
25g
(50%)
Fat
41g
(63%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
23g
Sodium
1743mg
(73%)
Potassium
662mg
(19%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
6378IU
(128%)
Vitamin C
20mg
(22%)
Calcium
105mg
(11%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 1169 kcal
% Daily Value*
| Calories | 1169kcal | 58% |
| Carbohydrates | 175g | 58% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 23g | 115% |
| Sodium | 1743mg | 73% |
| Potassium | 662mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 6378IU | 128% |
| Vitamin C | 20mg | 22% |
| Calcium | 105mg | 11% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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