Savory Squash And Spinach Pie Recipe

Name: Savory Squash And Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 3 tablespoons butter; 1 medium leek, white and light green parts only, sliced lengthwise into fourths and then cut crosswise about 1/4 inch; 2 medium cloves garlic, minced; 4 cups grated butternut squash; 1 tablespoon dried dillweed; 1 teaspoon salt; 1 teaspoon black pepper; 10 ounce bag of baby spinach, wilted, squeezed as dry as possible and then chopped; 2 cups large curd, full fat cottage cheese, drained in a colander; 1 cup crumbled feta cheese; Additional salt and pepper if needed; 2 lightly beaten eggs; Make the Pie; 28 sheets filo dough from a one pound package; 8 tablespoons (one stick) butter, melted; The previously made filling

Servings: persons

For the filling
3 tablespoons butter
1 medium leek, white and light green parts only, sliced lengthwise into fourths and then cut crosswise about 1/4 inch
2 medium cloves garlic, minced
4 cups grated butternut squash
1 tablespoon dried dillweed
1 teaspoon salt
1 teaspoon black pepper
10 ounce bag of baby spinach, wilted, squeezed as dry as possible and then chopped
2 cups large curd, full fat cottage cheese, drained in a colander
1 cup crumbled feta cheese
Additional salt and pepper if needed
2 lightly beaten eggs
Make the Pie
28 sheets filo dough from a one pound package
8 tablespoons (one stick) butter, melted
The previously made filling

1
Melt the butter in a large saute pan and add the leek and garlic. Saute until fragrant and then stir in the squash, salt, pepper and dillweed. Cook over medium heat for just a few minutes until the squash begins to soften a bit. Transfer the mixture to a large mixing bowl and let cool.
2
Once cooled, stir in the cottage cheese, feta and chopped spinach. Give the mixture a taste and add additional salt and pepper if you feel it needs it. Stir in the lightly beaten eggs.
3
Pre heat your oven to 375F. Using a pastry brush, brush the bottom of a 9 x 13 inch baking or roasting pan with some of the melted butter.
4
Drape 4 sheets of filo in the bottom of the pan, 2 sheets lengthwise, 2 sheets crosswise, folding the dough to fit neatly. Dab with melted butter and then repeat with 4 more sheets of filo.
5
Spread 1/2 of the filling over the buttered filo sheets and then repeat with 8 more sheets of filo. Dab with more butter. Spread the remaining filling over and then place 8 more sheets of filo over, dabbing with butter after each 4 sheets.
6
Now place the last 4 sheets of filo over the top, laying them in as smoothly as possible. Brush with the remaining butter and tuck in the edges with the tip of your pastry brush. Use a sharp knife and cut through the top layers of filo into 12 equal pieces.
7
Bake for 45 to 50 minutes and let stand a bit before cutting and serving.

2392

kcal

Calories

248

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the filling, 3 tablespoons butter, 1 medium leek, white and light green parts only, sliced lengthwise into fourths and then cut crosswise about 1/4 inch, 2 medium cloves garlic, minced, and more.

Yes, Savory Squash And Spinach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Squash And Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions