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Martha's feta, squash & spinach pie
Vegetarian
Serves4
CourseMain meal
Prepare30 mins
Cook1 hr 10 mins
Total time1 hr 40 mins
Ingredients
250g squash, peeled, deseeded and cut into small cubes
½ tbsp olive oil, to drizzle
125g spinach
200g feta
2 tsp zhoug paste
1 British Blacktail Medium Free Range Egg, beaten
270g Filo pastry (you will need 6 sheets)
75g butter, melted
2 tsp zaatar or sesame seeds
Method
Preheat the oven to 180ºC, gas mark 4. Scatter the squash cubes onto a baking tray and drizzle with olive oil. Roast for 25 minutes, or until tender and slightly browned.
Steam or boil the spinach until wilted, then drain and when cool enough, squeeze firmly to remove the moisture. Crumble the feta into a large bowl, add the spinach, then stir in the zhoug, beaten egg and roasted squash. Set aside.
Unroll the filo pastry and lay out one sheet on the work surface. Brush with melted butter and top with a second layer of pastry and brush with butter.
Place one-third of the filling mixture in a line along the bottom of the long edge of the pastry and roll up to form a long cylinder. Repeat the process twice more, using up the remaining pastry and filling.
Take one filled pastry cylinder and form it into a coil. Place into the centre of a greased baking tray. Add the remaining pastry cylinders to form a large spiral. Brush the top with the remaining melted butter and sprinkle with zaatar or sesame seeds.
Bake the pie for 45 minutes, or until golden and crisp. Allow to cool for at least 20 minutes before serving, as this pie tends to taste better warm or at room temperature rather than piping hot.
