Butternut Squash and Spinach Pie

This scrumptious butternut squash and spinach pie recipe is stuffed with comfortable, sweet-savory veggies and feta cheese nestled inside of a golden, crispy phyllo pastry crust. It’s a great vegetarian primary or facet dish!

Get in a position to fall in love with this Butternut Squash Spinach Pie! The wonder of roasted squash, the savory spinach, and the creamy goodness of feta cheese are all nestled between layers of crispy, golden phyllo. My circle of relatives used to be in all places this as quickly because it hit their plates!

Why You’ll Love This Butternut Squash Spinach Pie

• Very best texture. This spinach pie combines the richness of spinach quiche with the crispiness of phyllo pastry and the flavors of pan-roasted butternut squash.
• Filled with butternut squash. The squash brings a refined sweetness to the pie, blended with caramelized onions and earthy spinach. It’s downright impossible to resist. 
• Burn up leftovers. This pie is a good way to make use of up leftover butternut squash out of your Thanksgiving dinner.
• Flexible. Butternut spinach pie is absolute best as a vegetarian primary or as an aspect dish. 

Components for Butternut Squash and Spinach Pie

Get your palms on some frozen phyllo pastry, and also you’ll be nicely in your solution to making the most efficient spinach pie. I’ve integrated some notes at the necessary elements under.

• Olive Oil
• Butternut Squash – Halved, seeded, and sliced into half-moon items. See my roasted butternut squash recipe for recommendations on find out how to peel and lower butternut squash.
• Onions
• Salt and Pepper
• Herbs – Contemporary thyme and garlic beef up the flavors of the veggies on this spinach pie.
• Spinach – Canned spinach works completely right here. You should definitely drain it first and pat the spinach dry with paper towels, so it doesn’t flip the pie watery.
• Eggs – Including eggs to the filling is helping hang the elements in combination, provides richness, and makes this pie simple to slice and serve. 
• Nutmeg
• Feta Cheese – Should you love spinach and feta pie, wait till you’ve attempted it with butternut squash. Feta cheese brings scrumptious creaminess and saltiness to this recipe.
• Phyllo Pastry – You’ll use frozen phyllo sheets from the freezer aisle. You’ll want about 20 sheets, along side butter, which is the important thing to flaky pastry.

Can I Use Contemporary Spinach As an alternative?

Evidently! I really like to make use of canned spinach for baking and recent spinach for salads, however you’ll be able to completely replace canned spinach with recent spinach on this recipe. Merely sauté the spinach in a skillet at the stovetop first. You’ll want about 2 kilos of clean spinach, or sufficient to fill 3 cups when wilted. Bear in mind to pat the sautéed spinach dry with a paper towel later on.

Learn how to Make Butternut Squash and Spinach Pie

You’ll get ready this spinach pie as much as in the future upfront (see under for make-ahead main points), which makes it nice for weeknights and vacations! The filling is a breeze, and making a great phyllo crust is more uncomplicated than it seems to be.

1. Prepare dinner the squash. Get started by way of sautéing your chopped butternut squash and onions in oil. Stir in salt, pepper, and thyme sprigs, after which duvet and prepare dinner the squash till softened.
2. Upload the spinach. Subsequent, take away the thyme sprigs and stir within the garlic, then upload the spinach. 
3. Upload eggs. In the meantime, you’ll whisk in combination the eggs with nutmeg and feta cheese. When the spinach is warmed thru, take the pot off the warmth and let it cool a little ahead of stirring within the egg combination. 
4. Bring together the pie. Now, layer 1/2 of the phyllo sheets in a buttered 9×13” baking dish, brushing melted butter between every layer. Upload your spinach combination, after which repeat, layering the remainder phyllo sheets on best. 
5. Bake. Brush the highest of the pie with melted butter after which bake at 375ºF for 35 to 40 mins till the phyllo is golden and flaky.

Guidelines and Variation Concepts

Should you’ve by no means labored with phyllo ahead of, don’t sweat it. Your spinach pie will prove wonderful, simply stay the next in thoughts for the most efficient effects:

• Drain the spinach nicely. Whether or not you’re the usage of canned, sautéed, or frozen spinach, you should definitely drain any extra liquid and pat it dry ahead of you upload it to the pie filling. This prevents a soggy spinach pie.
• Duvet the phyllo. Stay your unused phyllo sheets lined between two damp kitchen towels when you’re assembling the pie. Phyllo could be very skinny, and maintaining the sheets wet is helping to stop them from tearing.
• Don’t skimp at the butter. Brush every layer of phyllo pastry generously with melted butter ahead of layering at the subsequent sheet. The fat within the butter crisp up the pastry because it bakes, making the crust gentle and ethereal.
• Let the spinach pie leisure. Give the baked pie about 10 mins to arrange as soon as it’s out of the oven. This we could the filling cool and makes it more uncomplicated to slice and serve.
• Upload protein. Layer on shredded hen for much more protein. You may also like this recipe for creamy flaky hen florentine phyllo pie.
• Upload extra seasonings. Rather than or along with nutmeg, you’ll be able to spice this recipe with cinnamon. You’ll additionally alternate up the herbs. As an alternative of thyme, upload rosemary or a dried herb mix like Herbes de Provence or Italian seasoning.

What to Serve With This Spinach Pie

Make-Forward, Storing, and Reheating Leftovers

• Refrigerator. Retailer any leftover butternut squash and spinach pie lined within the refrigerator for two to three days. I like to recommend reheating leftovers within the oven at 350ºF in order that the phyllo crisps up once more.
• Make-ahead. Bring together the spinach pie as directed the day ahead of, however don’t bake it. As an alternative, duvet the baking dish tightly and refrigerate the pie in a single day. While you’re in a position, bake the pie consistent with the recipe directions. 
• Freeze. Freeze any baked spinach pie for as much as 3 months. You’ll reheat it within the oven instantly from frozen; there’s no want to thaw it.

Extra Spinach Recipes