This vegan roasted butternut squash, chestnut, spinach and feta pie is the perfect showstopper for entertaining! With chunks of sweet roasted squash, chestnuts and melty feta encased in the crispiest filo pastry!
If there is one pie you make this winter, let it be this one! This is no ordinary pie! It’s light, veggie packed and versatile. Plus there are less than 10 ingredients!
You can sub the butternut squash for your favourite variety of squash or pumpkin, but roasting it is essential to bring out the sweetness and nuttiness from them!
There really isn’t a lot to this recipe yet the combination of the roasted squash, chestnuts and wilted spinach is the best. The vegan feta melts as it cooks creating a creamy, cheesy ready made sauce! So good.
No need to make your own vegan cheese or fry up any ingredients. Once the squash is roasted and spinach wilted it is a case of mixing the filling together, wrapping in the filo and popping in the oven!
Thankfully most filo pastry is vegan but just double check. I always use the Jus-Rol ones, you’ll only need one pack (270g) which has 7 sheets of filo in.
Here’s what you’ll need for this butternut squash filo pie:
- Butternut squash
- Rosemary
- Chestnuts (pre cooked packet ones)
- Spinach
- Vegan feta
- Dried mixed herbs
- Smoked paprika
- Filo pastry
- Vegan butter
- Seeds (sesame/linseed/poppy)
[for the full recipe card please scroll down to the bottom of the page]
For the chestnuts I use the Merchant Gourmet whole chestnuts, you can find them in most big supermarkets. They are super convenient and just need roughly chopping.
The best feta in my opinion is the Violife greek style, you’ll use the whole 200g pack.
Like I said previously, most filo pastry is vegan, I use Jus-Rol but I am sure supermarket own ones are vegan too, just double check.
For the seeds you can use a mix of whatever you have on hand. I used golden linseeds and sesame seeds. Black sesame seeds or poppy seeds would also work great!
How to make this butternut squash, chestnut, spinach and feta filo pie:
Start by roasting the butternut squash. Peel, cut off the ends and scoop out the seeds. Then cut squash into 1 inch pieces and pop in an oven tray. Drizzle generously with olive oil, salt, pepper and fresh rosemary.
Roast in the oven for 40-45 minutes until soft through and starting to brown on the edges. Meanwhile, prep the rest of the pie.
Wash spinach and place in a large bowl, submerge with boiling water and place a plate on top. Once wilted, drain and squeeze out as much water as you can. Use your hands or place in a tea towel. This is important because we don’t want a soggy pie!
Once all the water has been squeezed out roughly chop in and place it in a bowl along with the roasted squash, crumbled vegan feta, chopped chestnuts, herbs, paprika, salt and pepper. Give it a good mix until combined.
Carefully unfold the sheets of filo, it is really delicate and can break in half quite easily. If this happens, don’t worry you can just use some for the bottom and then place the other bits on top.
Brush the pie dish with butter and then each filo sheet with butter. Place one filo sheet covering half the bottom of the dish with the rest hanging over. Repeat and keep going round until all the filo sheets are covering the bottom.
Place the filling mixture on top and then lift up the sheets to encase the filling making sure you cant see the filling. Scrunch some of the pieces then brush with more butter and sprinkle over the seeds.
Pop into the oven for 30 minutes until the pastry is nice and golden. Slice and enjoy!
You can easily make this pie ahead of time by making the filling and then assembling and baking before you need it. The filling will keep for a few days in the fridge in an air tight container.
If you have leftovers, reheat by covering with tin foil and placing in the oven for 10-15 minutes until hot through.
What to serve with this vegan filo pie:
- Potatoes! Mashed, roasted, dauphinoise, baby potatoes – any will be delicious! Finished off with some gravy!
- Salad – serve it with a side salad for lunch.
- As part of a Christmas dinner or Sunday roast – with all the trimmings!
- Veggies on the side, some sauteed or roasted greens or tomatoes.
I think this filo pie would be a great alternative to a nut roast or wellington at Christmas! It’s easy to throw together and prep ahead of time if you need. Plus non vegans will love it too.
For more butternut squash recipes you may enjoy these:
Creamy butternut squash pasta with sausage crumbles
Roasted butternut squash and chickpea curry
Thai butternut squash and kale red curry
Roasted butternut squash and sage risotto
As always if you make this vegan butternut squash, chestnut, spinach and feta filo pie be sure to leave me a comment, rate this recipe and tag me onInstagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along onFacebook,PinterestandInstagram– I’d love to see you all there!
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Yield: 6-8
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
This vegan butternut squash, chestnut, spinach and feta filo pie is the perfect showstopper pie for enjoying with loved ones! It's so simple to put together yet looks and tastes incredible!
Ingredients
- 1 butternut squash (3lb/1.2kg)
- Few sprigs fresh rosemary
- 180g/6.4oz pre cooked packet chestnuts
- 200g/7oz vegan feta, crumbled
- 200g/7oz spinach
- 1 tsp dried mixed herbs
- 1/2 tsp smoked paprika
- 270g/7 sheets filo pastry
- 3 tbsp vegan butter, melted
- 1 tbsp seeds (sesame/linseed/poppy)
Instructions
- Preheat the oven to 180C/350F.
- Peel, cut the ends off and scoop out the seeds of the butternut squash. Cut into 1 inch cubes. Place on a baking tray and toss generously with olive oil and some salt and pepper. Add rosemary and pop in the oven for 40-50 minutes until soft through and starting to brown.
- Place spinach a large bowl and submerge in boiled water, cover with a plate until wilted. Drain and then squeeze out as much excess water as you can. Use a tea towel or your hands. Then roughly chop and place back in the bowl.
- Roughly chop chestnuts into quarters/small chunks and add to the spinach along with the butternut squash, crumbled feta, herbs, paprika and salt and pepper. Give it a good mix.
- Brush a pie dish with butter and then carefully brush each sheet of filo with butter. They are very fragile and prone to ripping in half so be gentle with them.
- Place the first sheet over the pie dish so the bottom of the dish is half covered and gently press down into the edges, with the rest hanging over the side. Repeat going round the pie dish so all the pie dish is covered.
- Spoon the mixture into the pie dish and then carefully lift up each flap of filo over the top so all the filling is encased. It doesn't have to be neat, scrunch some of the filo on top for extra crispiness.
- Gently brush with remaining butter then sprinkle over the seeds. Place into the oven for 30 minutes until golden brown.
- Slice and serve with your favourite sides (anything potato works well!). Store leftovers in the fridge and to reheat cover in tin foil and pop in the oven for 15 mins.
Notes
I use Violife greek style feta, Merchant Gourmet whole chesnuts and Jus-Rol filo pasty - all can be found in Sainsbury's.
You can sub the butternut squash for your favourite variety or pumpkin, just make sure to use the same quantity.
