Delicious savory butternut squash and feta phyllo pie that’s perfect for Fall!
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My Butternut squash and feta phyllo pie screams Fall flavor. It’s my favorite time of the year, and I get so excited about all of the warm, comforting food. This pie is just one example, and you can make it in two different ways. You’ll love how beautiful the spiral pie is, but you can also make a simpler version that almost looks like a strudel. It’s perfect for your Thanksgiving table or any time during the season.
Why you’ll want to eat this all Fall
- Melt in your mouth herby butternut squash
- Crispy, buttery phyllo
- Creamy feta
- Warm, comforting, delicious Fall flavors!
Delicious Fall Ingredients
- Country style Phyllo –thawed and at room temperature. Regular phyllo works perfectly, too.
- Salted butter –melted
For the Filling:
- Medium onion –finely chopped
- Butternut squash –peeled, seeded, and cubed
- Salt and black pepper
- Olive oil
- Garlic cloves –grated
- Scallions –thinly sliced
- Feta cheese –always crumbled from the block to avoid briny low-quality feta
- Dried thyme
- Fresh parsley –finely chopped
- Crushed red pepper flakes –optional for a pinch of heat
- Extra options: Pitted sliced Kalamata olives and toasted pine nuts
How to make Butternut Squash and Feta Phyllo Pie
- Preheat the oven to 400 °F, 200 °C.
- Place the butternut squash in a baking pan and drizzle 2-3 tablespoons olive oil on top.
- Season with salt and pepper and spread into a flat layer so that they roast evenly.
- Then, roast the squash until fork-tender –about 20 minutes.
- Next, in a skillet over medium heat, add a quarter cup of olive oil with the onion and season with a pinch of salt.
- Cook until soft and golden –about 8 minutes.
- Then, add the garlic to the pan and warm through for a few seconds.
- Add the scallions and cook for 2 minutes more or until soft.
- Remove the skillet from the heat and add the butternut squash, crumbled feta, thyme, chili flakes, and parsley.
- Toss together, and adjust the seasoning if needed.
- If you’d like to add the olives and pine nuts to your filling, do it at this time.
- Then, allow the filling to cool to room temperature.
Assemble the Spirals:
- Layer 2 sheets of phyllo on top of each other and drizzle some butter over each sheet.
- Spoon a few tablespoons of the butternut squash filling across the long side of the phyllo.
- Then, roll it up to form a rope.
- Place each roll into a lightly greased 9-10-inch round springform pan.
- Add as many rolls into the pan as fit to create spirals.
- Brush the top with melted butter, and poke a few holes in the top of the phyllo for airflow.
- Bake on the center rack until golden and crisp –about 45 minutes.
Tip: If the spirals start to crack, don’t worry. Leave them as they are, or patch them up with some phyllo and butter.
Assembling the strudel:
- Separate the phyllo into two equal portions.
- Layer the first half of the phyllo sheets on a baking pan drizzling butter in between each layer.
- Top with the filling in the center, leaving about an inch or so border.
- Fold the phyllo border up over the filling to keep the filling in place.
- Cover the filling with the rest of the phyllo sheets making sure to drizzle melted butter between the layers.
- Tuck the edges in and brush the top with melted butter.
- Cut 3-4 slits in the top of the phyllo, then bake on the center rack until golden and crisp –about 30 minutes.
How to Freeze
This pie is so good that you’ll want to eat it multiple times this Fall. Instead of making it multiple times, make two at a time and freeze one. It will stay fresh in the freezer for up to 3 months! After you assemble your pie, wrap it tightly in plastic wrap or transfer it to a freezer-safe container so that it doesn’t absorb any freezer odors. When you’re ready to eat it, put it in the refrigerator the night before to thaw, then bake on the center rack until golden and crisp.
The pie comes out of the oven with delicious, crispy phyllo on top. If it doesn’t, put it back in the oven for a few minutes! Lol Once the pie sits for a bit, phyllo tends to soften a little but will still be crispy. Serve your pie with an arugula salad topped with a nice honey balsamic vinaigrette because the two go really well together. Tzatziki goes well, too. Kali Orexi!
Have you tried these Phyllo Pies?
- Spanakopita: Spinach & Feta Pie
- Tiropita: Greek Feta & Phyllo Pie
- Greek Phyllo Pie with Pasturma & Cheese
- Zucchini & Feta Pie (Kolokithopita) to Feed a Crowd
- Kotopita Parcels: Greek Chicken & Phyllo Pockets
- 1/2 pound (230g) phyllo, thawed and at room temperature
- 4 oz (113g) butter, melted
For the Filling:
- 1 medium onion, finely chopped
- 2 pounds (almost 1kg) butternut squash, peeled, seeded, and cubed
- salt and black pepper to taste
- 1/3 cup olive oil
- 1-2 garlic cloves, grated
- 6 scallions, thinly sliced
- 8 oz (245g) feta cheese, crumbled
- 1 teaspoon dried thyme
- 2 tablespoons finely chopped fresh parsley
- a pinch of crushed red pepper flakes (optional)
- Optional: pitted sliced Kalamata olives, toasted pine nuts
Preheat the oven to 400 °F, 200 °C.
Place the butternut squash ina baking pan and drizzle 2-3 tablespoons olive oil on top. Season with salt and pepper and spread into a flat layer so that they roast evenly. Roast the squash until fork-tender. About 20 minutes.
In a skillet that is over medium heat add a quarter cup of olive oil and the onion and season with a pinch of salt. Cook until soft and golden. About 8 minutes.
Add the garlic to the pan and warm through for a few seconds. Add the scallions and cook for 2 minutes or until soft.
Remove the skillet from the heat and add the butternut squash, crumbled feta, thyme, chili flakes, and parsley. Toss together. Taste and adjust the seasoning if needed. Add the olives and pine nuts at this time. Allow the filling to cool to room temperature.
Assemble the Spirals:
Layer 2 sheets of phyllo on top of each other and drizzle some butter over each sheet.
Spoon a few tablespoons of the butternut squash filling across the bottom of the phyllo. Roll it up to form a rope. Place each roll into a lightly greased 9-10-inch round springform pan. Addas many rolls into the panas fit to create spirals. Brush the top with melted butter.
Note: If the spirals start to crack, don't worry. Leav them as they are or patch them up with some phyllo and butter.
Form another spiral or layer half of the remaining phyllo sheets together. Drizzle in between with butter and top with the remaining filling. Cover the filling with the rest of the phyllo sheets making sure to drizzle melted butter between the layers. Tuck the edges in and brush the top with melted butter.
Bake on the center rack until golden and crisp. About 45 minutes for the spirals and about 30 minutes for the strudel.
Freezer Instructions: The pie can be frozen before it is baked for up to 3 months. Wrap it tightly in plastic wrap or transfer to freezer safe containers so that the pies do not absord odors.
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