Hello everyone! It’s good to be back! I really missed food blogging but it was a necessary break as I went back to university! As some of you know I am a trained psychologist who decided to re-train haha so when I got accepted at Cambridge University to train as a coaching psychologist I couldn’t say no. So a year after my last post, I am back. I never anticipated how much I would miss blogging though but most importantly I couldn’t anticipate how much you guys would continue to support my blog even in my absence!
A big thank you for that! Oh, also thank you to everyone who commented on recipes on the blog, Facebook and Instagram! They are also very much appreciated and most importantly they make my day, and week!
For the first recipe, I though I would recreate a the stable Greek spanakopita. The small addition to the pie is butternut squash which absolutely elevates the pie to a whole new, different level. I mean my Greek, pie obsessed husband really enjoyed it so…success!
Step 1 Cut the butternut in small squares, drizzle with a bit olive oil and roast until soft.Let it cool Step 2 In a pan, cook the spinach until all the water has evaporated. Let it cool Step 3 Once the butternut squash and spinach has cooled down, add the feta cheese and some salt and pepper. Step 4 Lightly brush a 22cm springform cake tin with oil. Step 5 Lay one sheet of filo pasty on a clean work surface, brush with sunflower oil and put a second sheet on top, smoothing with the palm of your hand. Positioning a long side nearest to you, spread just under 1/3 of the filling in a thin line 3cm from the bottom of the filo. Brush that 3cm strip of uncovered pastry with a little more oil, fold this over the squash mix, tucking in the filling, then roll the pastry to create a thin sausage. Coil into a tight spiral and lift into the centre of the cake tin. Step 6 Repeat with the rest of the filo sheets and filling. Step 7 Brush the pie with the beaten egg, sprinkle with some sesame seeds and bake for 30 minutes or until crunchy and golden brown at 180ºC, preheated oven. For this pie as you can see I used sunflower oil. I find the end result to be much lighter and crunchy tasting pie. If you wish though you can use melted butter instead. 
Ingredients
Instructions
Notes
2 comments
This is delicious! I was concerned when my first filo roll cracked and I didn’t have a round springform pan. I used an oval pan and it turned out great! I also used canola oil as that’s all I had in the house. I’ll get sunflower oil to use next time but all in all for my first time using filo dough, I am quite impressed. The flavor of the bnut squash, spinach and feta is so lovely. Thanks for this wonderful recipe. Can’t wait to try it again! Completely surprised myself.
Ohhh I am soo happy you liked it! Filo can be easy to use but you need to be fast or keep it cover so it doesn’t dry up and break! Thank you for trying my recipe xx
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