Greek Kolokythopita me Spanaki (Butternut Squash Pie with Spinach)
A traditional Greek phyllo pie with butternut squash, spinach, feta and herbs. Enjoy as a main dish with a salad or as a side dish.
Ingredients
| 1 cup | 240 ml | olive oil, divided (1/4 for frying and ¾ for brushing) |
| 780 grams | grated frozen butternut squash | |
| 600 grams | fresh spinach, blanched and water squeezed | |
| 1 | large onion, finely chopped | |
| 1 ½ cups | 360 ml | finely chopped herbs (dill, spring onions) |
| 4 | large eggs | |
| 300 grams | crumbled feta cheese | |
| 1 tbsp | 15 ml | salt |
| — | Freshly grated black pepper | |
| 6 | sheets of thick (country style) phyllo pastry | |
| 50 grams | grated graviera cheese |
Instructions
- Grate the butternut squash.
- Blanche the spinach until it wilts. Drain and set aside.
- Squeeze out all the fluid and cut it into smaller pieces.
- In a heavy skillet heat the olive oil and sauté the onion until softened.
- Add the spinach in the pan, mix and cook for one minute.
- Remove from the heat and set aside until it cools.
- Add the herbs, crumbled feta, eggs, salt and pepper and mix.
- Preheat oven to 200°C.
- Brush a large baking tin 40 x 35 cm with olive oil. Add the phyllo sheets.
- Add the filling to cover the whole surface and spread it out with a spatula.
- Fold the phyllos on top of the filling and brush them with olive oil.
- Add the 5th sheet of phyllo and brush it with olive oil. Tuck in the edges.
- Add the last sheet and brush again with olive oil, tucking the edges.
- Score with a sharp knife.
- Lower oven heat to 180°C and bake for about 45 minutes or until golden.
- Cut it into pieces and serve.
- Enjoy as a main dish with a salad or as a side dish.