Ingredients:
2 butternut squash, peeled, deseeded and cut into 1" pieces
1 medium onion, cut into quarters
5 cloves garlic, left whole
good splash olive oil
1 tsp herbes de provence
2 tsps salt
1 tsp black pepper
1 egg, beaten
150 gms feta cheese, crumbled
1 pkt frozen puff pastry (or, even better, 12-16 sheets phyllo pastry)
Method:
2 butternut squash, peeled, deseeded and cut into 1" pieces
1 medium onion, cut into quarters
5 cloves garlic, left whole
good splash olive oil
1 tsp herbes de provence
2 tsps salt
1 tsp black pepper
1 egg, beaten
150 gms feta cheese, crumbled
1 pkt frozen puff pastry (or, even better, 12-16 sheets phyllo pastry)
Method:
- Heat the oven to 400F. Toss the squash, onion and garlic cloves with the olive oil, salt, pepper and herbs, and bake for 30 minutes. The squash should be tender.
- Remove the onion and dice. Remove the skin from the garlic cloves and mash.
- Mix all the ingredients together in a large bowl, adding the beaten egg and crumbled feta, ensuring the cheese is well distributed.
- Line a baking dish with the pastry, tip in the contents of the bowl and cover with another piece of pastry.
- Bake at 400F for about 45 minutes.
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