Squash, Spinach & Red Pepper Pie

Updated at: Thu, 17 Aug 2023 00:04:22 GMT

Step 1

Preheat your oven to 160°C fan (180°C/350°F/Gas Mark 4)

Step 2

De-seed, peel and cube the squash and sweet potatoes. Put in an ovenproof dish, season with salt and pepper and drizzle with olive oil. Cook for 50 minutes, or until cooked through.

Step 3

At the same time, put the whole red peppers on a baking tray and roast it in the oven for 40 minutes.

Step 4

Meanwhile, finely chop the onion and 2 garlic cloves. Add to a frying pan (skillet) with a splash of olive oil. Fry until the onion is soft, then add your spinach. Wilt the spinach down and season with salt and pepper.

Step 5

Transfer the spinach mixture to a sieve (strainer). Squeeze with a wooden spoon to get rid of excess moisture. Add the spinach to a mixing bowl and crumble in half of the feta and the zest of a lemon. Set to one side.

Step 6

Remove the red peppers from the oven, put them in a bowl, cover with clingfilm (plastic wrap) and leave to cool. Peel off the skins, remove the seeds and cut into quarters.

Step 7

Remove the potatoes and squash from the oven and roughly mash them together in a second mixing bowl. Add the remaining feta, ricotta and the beaten eggs. Season with salt and pepper, and mix everything together. Keep the oven on.

Step 8

Pie time. Brush a 900g loaf tin or another pie dish with olive oil. Add a layer of filo pastry. Brush with olive oil. Then repeat with four more layers of filo.

Step 9

Put the spinach mixture on the bottom, followed by the potato and squash mixture. Top it with the roasted red peppers and fold the edges of the pastry over top. Add 3-4 crumpled sheets of filo on the top for extra crunch. Brush well with olive oil and sprinkle with sesame seeds.

Step 10

Bake the pie in the still-hot oven for 50 minutes or until golden brown. Slice the pie and tuck in!

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