Savory Butternut Squash and Spinach Pie with Goat Cheese
This savory pie combines the earthy sweetness of butternut squash with vibrant spinach and creamy goat cheese in a delicious homemade pastry crust. With layers of roasted vegetables and buttery flavors, it's perfect for festive gatherings or a delightful family meal.
10
Servings
N/A
Calories
16
Ingredients
Ingredients
butternut squash
2 large (sliced)
olive oil
4 tablespoons (divided)
cumin seeds
2 teaspoons (toasted)
ras el hanout spice mix
2 teaspoons (none)
chili flakes
1 pinch (none)
red onions
2-3 (sliced)
garlic
4 whole cloves (unpeeled)
baby spinach
1 kg (washed)
ricotta cheese
250 g (none)
pine nuts
50 g (none)
soft rindless vegetarian goat cheese
200 g (crumbled)
plain flour
350 g (none)
coarse polenta
50 g (none)
cold butter
150 g (cubed)
parmesan cheese
60 g (grated, divided)
free-range egg
1 medium (beaten)
Instructions
1
1. Prepare the savory pastry by combining flour, polenta, and a pinch of salt in a food processor. Add cold butter and pulse until the consistency resembles fine breadcrumbs. Transfer to a bowl, incorporate 50g grated Parmesan, and mix until combined. Gradually add cold water until the dough comes together. Shape into a ball, wrap in cling film, and chill for 20 minutes.
2
2. Preheat your oven to 200°C (fan 180°C)/gas 6. Arrange sliced butternut squash across several roasting trays, drizzle with olive oil, and sprinkle with cumin seeds, ras el hanout, and chili flakes. Season with salt and pepper and roast, stirring occasionally, for 40 minutes.
3
3. Meanwhile, place sliced red onions and whole garlic cloves in another roasting tin, drizzle with remaining olive oil, and roast alongside squash for 20 minutes. Once done, squeeze the roasted garlic out of its skin into the onions, mash together, and set aside to cool slightly.
4
4. To prep the spinach, place it in a colander over your sink. Pour a kettle of boiling water over it, refresh under cold water, then squeeze out all excess moisture. Chop roughly, season, and mix with ricotta cheese in a bowl.
5
5. Roll out two-thirds of the chilled pastry to line a 23cm springform tin. Layer half of the spinach mixture evenly, followed by half of the roasted squash, pine nuts, and goat cheese. Repeat with remaining spinach, squash, pine nuts, and goat cheese, topping with the onion and garlic mixture.
6
6. Roll out remaining pastry to cover the pie. Seal the edges, create a hole in the center for steam, and decorate with pastry trimmings if desired. Brush the surface with beaten egg, sprinkle with remaining Parmesan, and chill for 20 minutes.
7
7. To freeze: Wrap with cling film and foil, then freeze for up to 1 month.
8
8. To bake from frozen: Remove covers and defrost completely in the fridge. Preheat the oven to 200°C (fan 180°C)/gas 6. Bake for 30-35 minutes or until golden brown. Allow to cool for 10 minutes in the tin before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Butternut Squash and Spinach Pie?
It is a vegetarian savory pie featuring layers of roasted butternut squash, spinach mixed with ricotta, and goat cheese inside a homemade polenta and Parmesan crust.
How many servings does this recipe provide?
This recipe makes enough for 10 servings.
Is this pie suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses vegetables, nuts, and vegetarian cheeses.
What ingredients are in the homemade pastry?
The pastry is made from plain flour, coarse polenta, cold butter, grated Parmesan cheese, a pinch of salt, and cold water.
How long should I chill the pastry dough?
The dough should be chilled for 20 minutes after it is first formed, and for another 20 minutes once the pie is assembled and decorated.
At what temperature should the oven be set for roasting the squash?
The oven should be preheated to 200°C (fan 180°C) or gas mark 6.
What spices are used to season the butternut squash?
The squash is seasoned with cumin seeds, ras el hanout spice mix, chili flakes, salt, and pepper.
How long does the butternut squash need to roast?
The butternut squash should roast for approximately 40 minutes, stirring occasionally.
How are the garlic and onions prepared for the filling?
They are roasted together for 20 minutes. The garlic is then squeezed out of its skin and mashed into the onions.
How do I prepare the spinach for the pie?
Wilt the spinach with boiling water, refresh it under cold water, squeeze out all excess moisture, chop it, and mix it with ricotta cheese.
Why is it important to squeeze the moisture out of the spinach?
Squeezing out the water prevents the pastry from becoming soggy and ensures the filling has the correct consistency.
What types of cheese are used in this recipe?
The recipe uses ricotta cheese, soft rindless vegetarian goat cheese, and Parmesan cheese.
What size tin is required for this pie?
You will need a 23cm springform tin to assemble and bake the pie.
How do you layer the filling inside the crust?
Layer half the spinach mixture, then half the squash, pine nuts, and goat cheese. Repeat the layers and top with the onion and garlic mixture.
What do I use to glaze the pie before baking?
The surface of the pastry is brushed with a beaten free-range egg and sprinkled with Parmesan cheese.
Can I freeze this butternut squash pie?
Yes, wrap the assembled pie in cling film and foil; it can be frozen for up to 1 month.
How do I bake the pie after it has been frozen?
Defrost it completely in the fridge first, then bake at 200°C (fan 180°C) for 30-35 minutes until golden brown.
How long should the pie bake if it is fresh?
Bake it for 30-35 minutes at 200°C (fan 180°C) or until the pastry is golden brown.
How long should I let the pie rest after baking?
Allow the pie to cool for 10 minutes in the tin before serving.
What is the role of polenta in the pastry?
Coarse polenta adds a pleasant texture and extra crunch to the savory crust.
Does the recipe call for toasted pine nuts?
The ingredients list 50g of pine nuts; while not specifically requested as pre-toasted, they will toast during the baking process.
Can I use a different type of squash?
While butternut squash is specified for its sweetness, other firm squashes or sweet potatoes could be used as a substitute.
Is the garlic peeled before roasting?
No, the garlic cloves should be roasted unpeeled, and the softened garlic is squeezed out afterward.
How do I ensure the top pastry crust is sealed?
Roll out the remaining third of the pastry to cover the pie and firmly seal the edges to the bottom crust.
What is ras el hanout?
It is a complex North African spice blend that adds an aromatic, earthy flavor to the roasted squash.
Do I need to make a hole in the top of the pie?
Yes, create a hole in the center of the top pastry to allow steam to escape while baking.
Can I use fresh garlic instead of roasting it?
The recipe calls for roasting whole cloves to achieve a mellow, sweet flavor that mashes well with the onions.
What texture should the pastry dough have?
The butter and flour mixture should resemble fine breadcrumbs before the water is added to bring it into a dough ball.
Is the pie served hot or cold?
It is best served warm after resting for 10 minutes, though it can also be enjoyed at room temperature.
How much butter is used in the pastry?
The pastry requires 150g of cold, cubed butter.