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Vegetable pie with Squash and Spinach

Vegetable pie with squash in crisp flaky filo pastry. These vegan pies are perfect for sharing as an appetizer or main course.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 9
Calories: 1169 kcal
Course: Main Course , Appetizer
Cuisine: European

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.