Fillo Pastry Formula for Butternut Squash, Sweet Potato, and Feta Pie

This sweet potato, butternut squash, and feta pie made with Fillo (or phyllo) pastry are effortlessly done in less than an hour and taste delectable. Extraordinary for Meatless Mondays!

Or then again, quickly assuming that you’re similar to me and love pie. You can undoubtedly convert this vegetarian dish to vegan simply by not adding the feta cheese.

All the fixings you will require are: 

• Some locally acquired filo pastry dough
• One diced butternut squash
• Two tiny or one medium sweet potato
• a handful of spinach
• Half a red onion
• 8 oz of Feta cheddar
• In addition, olive oil, a pinch of salt and pepper, basil, nutmeg, and pepper flakes or cayenne pepper (discretionary) are also needed.

Tools and Equipment

Guidelines

Butternut Squash Sweet potato and Feta Pie with Fillo pastry is easy to make. You can even utilize the formula’s base, adjust it to make it diverse each time by including new fixings or by utilizing a distinctive pastry.

I love switching things up from filo cake, which is lighter and more slender, to puff pastry that is delicate and flaky but adds texture and taste to the pie.

Step One

To get everything rolling, cut, peel, and de-seed your butternut squash into one-centimeter cubes. You can likewise utilize pre-stuffed butternut squash, assuming you like, as it can save time and be a lot more non-challenging.

Do likewise for your sweet potato and keep both on a baking plate or roasting dish.

Sprinkle with oil, something like two tablespoons, and add in your seasoning of nutmeg, basil, and red pepper drops alongside a touch of salt and pepper.

Ensure you blend the flavoring and oil over the butternut squash and sweet potato. You can do this utilizing a spoon or your hands.

Step Two

When your veggies are on your baking plate, cover them with foil and keep them in the oven.

Cook for 20-30 minutes, or until the chunks are delicate yet have some crispiness to them. You can check this with a blade or fork.

Step Three

While your veggies are boiling, dice your half of red onion and saute momentarily to mellow it and deliver some flavor.

Switch off the heat, toss in a modest bunch of spinach, and mix. Set the skillet to the side and keep a check on the roasting veggies.

Step Four

To make the pie, you can utilize the filo-pastry in two ways.

To make a traditional pie utilize several bits of the filo pastry in layers on the lower part of your casserole dish.

Utilizing a little oil or melted butter between each layer to hold the layers back from drying out is a good choice.

Then, at that point, dump the thoroughly cooked veggies into the pastry, tip in the onions, spinach, and feta, delicately blend in with a spoon or your hand.

Lastly, cover with the cake. I know many individuals, love the taste of phyllo cake yet have no clue how to cook it.

I realized I didn’t make a phyllo cake until I made pies customarily.

Step Five

Post having placed your filling into the pastry and wrapped it, assuming you’re in a hurry, immediately put the skillet on the burner, on medium heat, and keep it there for around five minutes.

Doing as mentioned above will brown the pastry base, and afterward, you’ll have to keep it in the oven for 15 minutes.

Or then again, on the off chance that you have the additional time accessible, pop the skillet in the oven still at 400 F for 20-30 minutes (check it consistently).

Step Six

Please take out your pie and relish it!