This autumnal pie is a comforting dish, and vegetarian too!
Ingredients
- 1 butternut squash, peeled, seeds removed and cut into large dice
- ½ tsp chilli flakes
- rapeseed oil
- 1 tin of chickpeas, strained and patted dry
- 1 red onion, diced
- 2 cloves of garlic, crushed
- 1 red chili, seeds removed and dice
- 1 tsp. curry powder
- 200g spinach, washed
- 200g soft goat's cheese
- 1 lemon juiced (half for pie and half for garnish)
- 50g butter melted
- 6 sheets of filo pastry
For the garnish:
- 100g natural yogurt
- 1 clove of garlic
- bunch of flat parsley
Method
1. Preheat the oven to 180ºC.
2. Place the butternut squash in a bowl, add the chilli flakes, salt and pepper. Drizzle with oil, place this on a tray and put in the oven. Allow this to cook for about 30 minutes.
3. Meanwhile put a pot on over medium to high heat, add a little oil and the chickpeas.
4. Once they have taken on some colour add the red onion, garlic, chilli, curry powder and spinach. Cook for 5 minutes or so.
5. Add this to a bowl and mix with the roasted squash and add the goats' cheese. Taste and season if needed (remember there should be some salt in the goat’ s cheese already).
6. Add in half of the lemon juice.
7. Cut the filo so that it is a larger than the pie dish.
8. Brush a round pie dish or a skillet with butter and layer 3 sheets of filo pastry, leaving some of the pastry hanging out over the sides.
9. Brush with butter and layer another 3 sheets at a different angle to the first layer.
10. Add the filling, bring the overhanging pastry to the centre of the dish and brush with a little more butter. Bake this in the oven for 20-25 minutes.
For the garnish:
Mix the yogurt with the garlic, lemon juice and parsley.
To serve:
Place some of the pie on a plate and spoon some of the garnish over it.
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