This vegetarian dish is right for a weekend meal, and it’s certain to impress household and pals.
Substances
- 1 giant butternut squash; halved, peeled, seeded and diced
- 2 tbsp olive oil; plus further for brushing
- 2 sheets filo pastry; thawed if frozen
- 175 g (1 cup feta); roughly diced
- 1/2 leek; sliced, washed and drained
- 2-3 thyme sprigs; torn, plus further to serve
- kosher salt
- freshly floor black pepper
Methodology
Step 1.
Preheat oven to 200°C (180° fan).
Step 2.
Par-boil butternut squash in a big saucepan of salted, boiling water till simply tender to tip of a knife, about 8-10 minutes. Drain properly and let cool to 1 aspect.
Step 3.
Brush a 20 cm (8″) spherical pie dish with just a little olive oil. Line with the sheets of pastry, letting them overhang the perimeters of the dish.
Step 4.
Toss the squash with the feta, leek, thyme, 2 tbsp olive oil and a few salt and pepper to style in a mixing bowl.
Step 5.
Prepare on high of the lined pastry, spreading out right into a single layer. Deliver the perimeters of the again over the filling, folding and crimping as wanted.
Step 6.
Brush the highest with extra olive oil earlier than baking for about half-hour till the pastry is golden-brown.
Step 7.
Take away from the oven and let cool briefly earlier than serving with some recent thyme as a garnish.
Serves 4 – 6
