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Butternut Squash and Feta Phyllo Pie
2h 10m$20.85

Butternut Squash and Feta Phyllo Pie

Roasted butternut squash, spinach, salty feta and fresh dill make a flavorful, egg-bound filling inside crisp, golden layers of phyllo pastry.

  • autumn
  • baked
  • butternut squash
  • dill
  • feta
  • greek-style pastry
  • phyllo pie
  • savory pie
  • serves six
  • spinach
  • Vegetarian
Bundle it with similar meals
35 min prep80 min cook6 servingshard
Cuisine
Greek-inspired

Shopping options

Check ingredients to include themPackage used · most used first

Fresh spinach · 10 Ounce

Kroger® Baby Spinach

100%

In recipe$3.99
To buy$3.99
Details
Kroger · 10 oz$3.99 per packageBuy 1Package use: 100%Product matchEstimated

Fresh butternut squash, peeled, seeded and cut into 3/4-inch cubes · 2 Pound

Butternut Squash

85%

In recipe$3.55
To buy$4.17
Details
1 lb$1.49 per packageBuy 1Package use: 85%Product matchEstimated

Feta cheese, crumbled · 8 Ounce

Athenos Crumbled Traditional Feta Cheese

67%

In recipe$7.32
To buy$10.98
Details
Athenos · 6 oz$5.49 per packageBuy 2Package use: 67%Product matchEstimated

Large eggs · 3 Each

Kroger® Grade A Large White Eggs

50%

In recipe$0.70
To buy$1.39
Details
Kroger · 6 ct$1.39 per packageBuy 1Package use: 50%Product matchEstimated

Fresh dill, finely chopped · 0.25 Cup

Simple Truth Organic® Baby Dill

50%

In recipe$1.25
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 50%Product matchEstimated

Store-bought phyllo pastry, thawed according to package directions · 12 Each

Athens® Phyllo Dough Pastry Sheets

33%

In recipe$2.08
To buy$6.29
Details
Athens · 16 oz$6.29 per packageBuy 1Package use: 33%Product matchEstimated

Olive oil · 0.5 Cup

Filippo Berio Extra Virgin Olive Oil

Sale

24%

In recipe$1.77
To buy$7.49
Details
Filippo Berio · 16.9 fl oz$9.49
Sale
$7.49 per packageBuy 1Package use: 24%Product matchEstimated

Garlic, minced · 2 Each

Garlic

20%

In recipe$0.18
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 20%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Cost Summary

Availability unavailable
$20.85

· only what you use

$3.48

per serving · 6 servings

You pay at checkout$39.68
53% used in this recipe$18.83 unused

All ingredients selected

Checkout$42.63
Recipe portion$20.93

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Fresh butternut squash-2 pounds
  • Fresh spinach-10 ounces
  • Feta cheese-8 ounces
  • Store-bought phyllo pastry sheets-12 each
  • Olive oil-1/2 cup
  • Large eggs-3 each
  • Garlic cloves-2 each
  • Fresh dill-1/4 cup
  • Fine salt-1/2 teaspoon
  • Ground black pepper-1/2 teaspoon
1
Heat the oven and prepare the ingredients
Knife
Cutting Board
Vegetable peeler
kitchen towels

Heat the oven to 425°F with a rack in the middle. Wash your hands and clean the work surface. Scrub the squash under running water before peeling and cutting it. Rinse the spinach and dill unless labeled prewashed, remove damaged portions, and dry well. Prepare the squash, chop the dill, mince the garlic and crumble the feta.

Use a stable cutting board and take care when peeling and cutting the firm squash.

2 pounds butternut squash
10 ounces spinach
1/4 cup dill
2 Each garlic
8 ounces feta cheese
2
Roast and cool the squash
Spatula
Baking Sheet
Measuring Spoons

Toss the squash on the baking sheet with 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 30–35 minutes, turning halfway through, until tender and lightly browned. Set aside to cool until no longer hot. Reduce the oven temperature to 375°F.

Use oven mitts when handling the hot baking sheet.

2 pounds butternut squash
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon Ground Black Pepper
3
Wilt the spinach
Spatula
Measuring Spoons
Colander
Skillet

Meanwhile, heat 1 tablespoon olive oil in the skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the spinach in batches and cook for 3–5 minutes, turning frequently, until completely wilted. Transfer to a colander and let cool.

Add spinach carefully to the hot oil to limit splattering.

1 tablespoon olive oil
2 Each garlic
10 ounces spinach
4
Squeeze and chop the spinach
Knife
Cutting Board
kitchen towels

Squeeze the cooled spinach firmly in a clean kitchen towel to remove as much liquid as possible, then chop it. The spinach should feel moist but should not drip when squeezed.

5
Mix the filling
Mixing Bowl
Whisk
Spatula
Measuring Cups
Measuring Spoons

Whisk the eggs in the mixing bowl. Stir in the feta, dill, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Fold in the cooled squash and spinach, gently breaking up a few squash pieces to help the filling hold together.

Do not taste the uncooked egg filling; wash hands and utensils after handling raw eggs.

3 Each egg
8 ounces feta cheese
1/4 cup dill
1/4 teaspoon salt
1/4 teaspoon Ground Black Pepper
6
Prepare the pan and phyllo
Measuring Spoons
Pastry brush
Plastic wrap
kitchen towels
baking pan

Set aside the remaining 5 tablespoons olive oil for greasing and layering. Use 1 teaspoon of this oil to brush the baking pan. Unroll the phyllo and keep the unused sheets beneath plastic wrap and a slightly damp towel so they stay pliable without becoming wet.

1/4 cup + 1 tablespoon olive oil
12 Each phyllo pastry sheets
7
Layer the bottom crust
Pastry brush
baking pan

Lay one phyllo sheet in the pan, gently pressing it into the corners and letting the excess extend over the sides. Brush lightly with some of the reserved oil. Repeat with five more sheets, alternating their direction to distribute the overhang. Use thin films of oil rather than soaking the pastry.

6 Each phyllo pastry sheets
1/2 cup olive oil
8
Fill and cover the pie
Spatula
Pastry brush
baking pan

Spoon in the filling and spread it evenly. Fold the overhanging phyllo over the filling, brushing the folded surfaces lightly with oil. Add the remaining six sheets on top, brushing each lightly and folding their edges inward to fit the pan. Use the remaining measured oil across the top; slight wrinkles will bake into crisp ridges.

6 Each phyllo pastry sheets
1/2 cup olive oil
9
Score and bake the pie
Knife
Aluminum foil
Instant-read food thermometer
baking pan

With a sharp knife, lightly score the top pastry into six portions without cutting through the filling. Bake at 375°F for 40–50 minutes, until deeply golden and crisp and the filling is set. A thermometer inserted into the center should register at least 160°F. If the top browns too quickly, cover it loosely with foil for the remainder of baking.

Use a clean thermometer in the center and protect hands from the hot pan.

10
Rest and serve
Knife
baking pan

Let the pie rest for 15 minutes so the filling firms up. Cut through the scored lines into six portions and serve.

11

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