Waitrose and Partners
Squash, spinach & feta puff pie

Squash, spinach & feta puff pie

A weeknight pie is totally achievable with the right ingredients. This twist on a Greek spanakopita takes just 10 minutes' prep.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 15g butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 385g pack Cooks’ Ingredients Butternut Squash Slices, roughly chopped
  • 50g pine nuts
  • 500g frozen Essential Whole Leaf Spinach, defrosted
  • 125g Essential Greek Feta, crumbled
  • 100g essential Waitrose soft cheese
  • 320g puff pastry sheet
  • ½ tbsp milk, for brushing
  • 1 tsp sesame seeds


  1. Melt the butter in a large frying pan and cook the onion, garlic, butternut and pine kernels over a medium heat for 10 minutes until the onions are softened and golden. Season well.

  2. Preheat the oven to 200ºC, gas mark 6. Lightly squeeze the excess water out of the spinach (see cook’s tip). Stir the spinach, feta and soft cheese into the vegetables, then spoon into a pie dish or small roasting tin approx 25x20cm, or a little smaller than the pastry sheet.

  3. Unroll the pastry and lay it on top of the filling, tucking in the edges. Brush with milk, scatter with the sesame seeds and bake for 20-25 minutes until the pastry is puffed and dark golden and piping hot throughout.

Cook’s tip

Squeeze the spinach to remove any excess water but ensure it retains a little moisture to help cook the squash and to make the filling nicely creamy.


Typical values per serving when made using specific products in recipe


2,957kJ/ 711kcals



Saturated Fat












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