Baby Spinach, Pine Nut and Butternut Squash Pies
Serves: 4
Cost Cutting Eco Friendly Freezes Well
This wonderfully warming pie is a great alternative to a nut roast
Ingredients:
200g baby spinach, chopped 3 tsp fresh sage, chopped Rind of 1 lemon 2 large free-range eggs, lightly beaten 200g butternut squash, cubed and cooked 4 tsp pine nuts Salt and freshly ground black pepper, to taste 12 sheets filo pastry 55g butter, meltedmethod:
- Preheat the oven to 200C/400F/Gas 6.
- In a mixing bowl, combine the spinach, sage, lemon rind, eggs, butternut and pine nuts. Season.
- Line four individual pie dishes with a sheet of filo and brush with the butter. Place another buttered sheet on top of the first and repeat.
- Divide the spinach mixture between the pies and fold the edges of the filo over to partially enclose the filling. Brush the tops with butter and cook until golden – about 20 minutes. Serve hot.
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