Greek Squash Pita Savoury
Delight your taste buds with this Greek Squash Pita Savoury, a medley of rich Mediterranean flavors wrapped in crisp, golden phyllo dough. The roasted butternut squash, lightly caramelized with a hint of cinnamon, pairs beautifully with tangy feta cheese, aromatic dill, parsley, and garlic, creating a filling that’s both comforting and sophisticated. Encased in buttery layers of phyllo and brushed with an egg wash for that perfect crunch, this dish is as stunning as it is satisfying. Perfect as an appetizer, snack, or light main course, it’s a versatile addition to any table, especially when paired with a refreshing Greek salad. Quick to prepare and irresistibly flavorful, this savory squash pie is sure to become a new favorite for lovers of Mediterranean cuisine. Search no further for an effortless recipe combining wholesome ingredients, enticing textures, and bold flavors!
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Recipe Information
Ingredients
- 500 g Butternut squash
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Ground cinnamon
- 150 g Feta cheese
- 2 tbsp Fresh dill
- 2 tbsp Fresh parsley
- 2 units Garlic cloves
- 5 units Phyllo dough sheets
- 50 g Melted butter
- 1 unit Egg, beaten
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Peel and dice the butternut squash into small cubes (about 1 cm).
Spread the squash cubes on the prepared baking sheet, drizzle with olive oil, sprinkle with salt, black pepper, and ground cinnamon. Toss to coat evenly.
Roast the butternut squash in the oven for 25 minutes or until tender and slightly caramelized. Remove from the oven and let cool slightly.
In a large mixing bowl, crumble the feta cheese. Add chopped fresh dill, parsley, and minced garlic cloves.
Add the roasted squash to the bowl and gently mix. Taste and adjust seasoning if needed.
Lay one phyllo dough sheet on a clean surface and brush lightly with melted butter. Layer another sheet on top and continue brushing with butter, repeating until all 5 sheets are stacked.
Spread the squash and feta mixture evenly across the center of the phyllo dough stack, leaving about 5 cm around the edges.
Fold the edges of the phyllo dough over the filling to create a rustic, enclosed shape.
Brush the top with the beaten egg for a golden crust.
Place the assembled pita on a baking sheet and bake in the preheated oven for 20-25 minutes or until the phyllo is crisp and golden brown.
Remove from the oven, let cool slightly, then slice into portions. Serve warm as a snack, appetizer, or main dish alongside a fresh Greek salad.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 10.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1035 mg | 80% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
