Roasted Squash and Phyllo Pie
Delight your senses with this golden, flaky Roasted Squash and Phyllo Pie, a savory masterpiece that pairs sweet caramelized butternut squash with creamy ricotta and tangy feta cheese. Encased in delicate layers of phyllo dough, each bite offers a satisfying crunch, perfectly complemented by the warm notes of cinnamon and fresh parsley. This show-stopping dish is both comforting and elegant, making it the perfect centerpiece for a holiday gathering or a cozy family dinner. With simple prep steps and a stunning final presentation, this baked pie is a flavorful celebration of seasonal ingredients. Complete in just over an hour, it’s a must-try recipe for phyllo pastry lovers and fans of hearty vegetable-based pies.
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Recipe Information
Ingredients
- 4 cups Butternut squash, peeled and cubed
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground cinnamon
- 1 cup Ricotta cheese
- 0.5 cup Feta cheese, crumbled
- 2 large Eggs
- 2 tablespoons Flat-leaf parsley, chopped
- 12 sheets Phyllo dough, thawed
- 0.5 cup Butter, melted
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, and ground cinnamon. Spread the squash in a single layer on the prepared baking sheet.
Roast the squash for 25-30 minutes, or until tender and slightly caramelized. Let it cool for a few minutes.
In a medium mixing bowl, combine the ricotta cheese, crumbled feta cheese, eggs, and chopped parsley. Mix until smooth.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9-inch round or square baking dish.
Lay one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush it lightly with melted butter. Add another sheet on top, rotated slightly, and brush with butter. Repeat with 8 more sheets, rotating each one to create overlapping layers.
Spread half of the roasted squash evenly over the phyllo base. Spoon half of the cheese mixture on top, spreading gently. Repeat with the remaining squash and cheese mixture.
Fold the overhanging edges of the phyllo inward to partially cover the filling. Layer the last two sheets of phyllo on top, brushing each with butter. Tuck in any remaining edges.
Using a sharp knife, score the top layer of phyllo into portions, being careful not to cut all the way through to the filling.
Bake the pie at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and crisp.
Allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 13.8 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1903 mg | 146% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2247 mg | 48% | |
*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.
