Butternut Squash, Feta, and Spinach Pies
By Morrisons
Published on 23 June 2021
Indulge in a taste of autumn with our Butternut Squash, Feta, and Spinach Pies. These flaky pastries are packed with flavour and perfect for a cosy tea.Time and servings
1 hr 15 minsTotal time
4Servings
20 minsPrep time
55 minsCooking time
Ingredients
- 200 g of chestnut mushrooms, quartered
- 1 onion, peeled and sliced
- 40 g of pine nuts
- 150 g of spinach leaves
- 500 g of puff pastry
- 1 egg, beaten, to glaze
- 200 g of feta cheese
- 100 ml of vegetable stock, made from a cube
- 2 cloves of garlic
- 500 g of butternut squash
- 2 tbsp of olive oil
Method
Step 1
To make the filling, heat the oil in a pan and fry the onion, garlic and mushrooms, until softened. Add the pine nuts to the pan, cook for a further 2 minutes then remove from the heat.Step 2
Meanwhile, bring a pan of water to the boil and cook the diced butternut squash for 15 minutes until just tender. Drain and toss into the onion mixture along with the crumbled feta, spinach and stock. Pop the lid on the pan and cook for 2 minutes so the spinach wilts.Step 3
Divide the mixture equally between 4 individual pie dishes.Step 4
Heat the oven to 200°C/180°C fan/Gas 6. Roll out the pastry on a lightly floured surface to about ½cm thick.Step 5
Cut thin strips of pastry wide enough to go all the way around the lips of the pie dishes, brush the rims with the beaten egg and press the pastry strips down well.Step 6
Lift lids onto each pie from the rolled-out pastry, press the edges well to seal, pinch the edges and use any trimmings to decorate your pies. Brush with beaten egg to glaze and bake for 35 minutes until pastry is golden.