So as part of my new year healthy kick I am trying to eat less meat, and am being basically veggie during the week. In order to keep it interesting I am putting a lot more effort into cooking. Recipes old and new. Most have been pretty successful. I had a dalliance with buckwheat I wasn’t too fond of – but I think that was a reult of one false move in making a dressing for it. I’ll try again another time.
Last night’s meal was interesting – Butternut Squash, Sweet Potato & Spinach Filo Pie with pine nuts. Could be vegan if you use oil instead of butter maybe – or does filo have butter / eggs? not sure – I will leave it to the vegans among you to decide. For that matter, do vegans eat honey? My OH called it “cornflake pie”. maybe you could substitute cornflakes for the filo top 😉
1 pack filo pastry (about 10 sheets)melted butter or oil
half a butternut squash, peeled and cubed
2 medium sized sweet potatoes, peeled and cubed
4 shallots, sliced
2 handfuls spinach
2 cloves garlic, crushed
1 small pack pine nuts
1 handful raisins
1tbsp cumin seeds
1tbsp coriander seeds
1tsp black peppercorns
1.5tbsp ground cinnamon
Preheat oven to 220 degrees (or as instructed on filo pastry pack). spread squash and sweet potato onto a baking sheet and spray with oil. Roast in oven for about 20 minutes.
Dry fry the wholes spices, and grind. Add the cinnamon. Toast the pine nuts, and then add to the spices and set to one side.
Gently fry the shallots and garlic until softened, and then add the spinach and raisins. Cook until wilted, and then add the spice / pine nut mix, and stir through the honey. Add the roasted squash and sweet potato to the spinach mix, and combine thoroughly.
Place a sheet of filo into the base of a pie dish, then brush with butter or oil. Add another sheet, and repeat with half the packet. Then add the vegetable filling. Layer and butter the remaining sheets on top of the filling, and finally fold all the outer corners of the sheets in on themselves on top of the pir to leave a messy ruffled top. Make sure all of the extremities are brushed with oil, then bake for 25-30 minutes.
Serve with salad, yogurt and maybe some hummous.