Butternut Filo Pie

I have a savoury and vegetarian bake for you today 🙂 Delish! The Butternut Filo Pie is filled with all the yummies! As well as my beloved butternut there is spinach, onions and tangy goats cheese. Butternut and Filo Pie Filling
I made a little one to serve just two, but its easily doubled, it’s super simple. The filo pastry makes this pie lighter than if we used shortcrust, perfect for a midweek meal as it bakes really quick too. 
I’m thinking of trying filo versions of other favourite pie fillings what do you think?

Total Time: 55 minutes

Number of servings: 2

See Detailed Nutrition Info on


  • 1/2 butternut squash, cut into 1cm cubes,
  • 1 onion cut into 8 wedges
  • 1 small chilli cut into small dice
  • 1 small bag of spinach approx 235g
  • 50g feta or goats cheese crumbled
  • 2 sheets filo pastry
  • 1/2 tbsp olive oil.


  1. Preheat the oven to 200'c.
  2. Place the squash, onions and chilli in an ovenproof dish, season and cook for 20 minutes (the onion should be starting to char at the edges.
  3. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water - now the messy bit - once it's cooled slightly squeeze out the excess moisture and stir into your squash mixture. Crumble the cheese over.
  4. Top with the filo, artistically crumpled and brush with oil.
  5. Pop back in the oven for 15 more minutes until the pastry looks like below!

 Golden Butternut and Filo Pie


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