Roasted Squash And Phyllo Pie Recipes

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ROASTED SQUASH AND PHYLLO PIE



Roasted Squash and Phyllo Pie image

A great (and impressive!) vegetarian dish for entertaining or to take to potluck dinners. Serve with a salad and it's dinner. Adapted from a recipe from Pilates Style magazine. Walnuts add crunch and lentils add protein and using vegetable oil spray instead of lots of olive oil cuts down on calories without sacrificing taste.

Provided by country girl kim

Categories     Savory Pies

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 19

0.5 (1 lb) package frozen phyllo dough
1 (2 1/2 lb) butternut squash
2 medium red onions, sliced in 1/2 inch slices
1 red pepper, halved, stemmed and seeded
1/4 cup red lentil
2 teaspoons salt
1/4 cup olive oil
1 tablespoon fresh ginger, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon ground black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 medium garlic cloves, chopped
1 (16 ounce) bag spinach, large stems removed
1 1/2 cups tomato sauce
2 tablespoons olive oil
vegetable oil cooking spray

Steps:

  • Thaw phyllo at room temperature for 1 hour. Preheat oven to 425°F.
  • Put red lentils in a saucepan with enough water to cover and simmer gently until soft. Drain and put aside.
  • Peel squash with a vegetable peeler or knife and cut into 3-inch chunks. Discard seeds. Arrange squash chunks, onion slices and red pepper halves in a single layer on a baking sheet. Sprinkle with 1 teaspoon salt and 2 tablespoons oil. Toss to coat. Roast for 30 minutes, turning once. Remove pepper halves and turn everything again. Roast for 10 more minutes or until vegetables are tender and lightly browned.
  • Dump squash into a large bowl. Quarter the onion slices and cut peppers into 1-inch cubes; add to bowl. Sprinkle vegetables with ginger, cumin, cinnamon, cilantro, pepper and 1/2 teaspoon salt. Add raisins and cooked lentils and toss gently; set aside.
  • Turn oven down to 375°F Put walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5-7 minutes. Remove walnuts from oven and chop. Add to vegetable mixture and stir gently.
  • Heat 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about one third of the spinach and cook, turning with tongs until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and cook until all spinach is wilted, 2-3 minutes total.
  • Pour 2 tablespoons olive oil into a small bowl. Spray a 9x3x13-inch baking sheet with vegetable oil spray. Unroll the thawed phyllo sheets so they lie flat.
  • With one long side of the dish facing you, start at the left edge and lay one sheet of phyllo crosswise so it covers about half of the bottom and half of the sheet hangs over the side facing you. Spray the phyllo that covers the bottom of the pan with vegetable oil. Lay a second sheet along the right side of the dish, overlapping the first sheet in the middle and overhanging the side facing you. Using a pastry brush, brush with olive oil. Repeat with 2 more sheets, arranging them so they overhang the other side of the dish, alternating spraying the phyllo with vegetable oil or brushing with olive oil. Continue until you've used 14 sheets of phyllo.
  • Line the bottom of the dish with half of the spinach, using your hands to open and spread out the leaves. Spoon squash mixture on top and gently flatten with spoon. Cover with the rest of the spinach.
  • Fold one of the phyllo sheets over the filling and brush with oil. Fold the sheet next to it over and spray with vegetable oil spray. Do the same for 2 sheets on the other side of the dish. Continue in this way until all of the phyllo is folded over the filling. Then cover the dish with 2 more sheets of phyllo, brushing with oil.
  • Bake 30 to 35 minutes until pastry is golden brown. Let stand for 15 minutes before serving, or let cool to room temperature. Warm tomato sauce over medium heat. Cut pie into squares and serve with tomato sauce.

Nutrition Facts : Calories 347.3, Fat 15, SaturatedFat 2.2, Sodium 1013, Carbohydrate 50.1, Fiber 7.2, Sugar 10.9, Protein 8.4

ROASTED SQUASH



Roasted Squash image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 butternut squash, about 1 pound/450 g
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
A few sprigs fresh thyme
A few bay leaves
1 to 2 tablespoons butter

Steps:

  • Heat the oven to 400 degrees F/200 degrees C.
  • Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

SAVORY SQUASH PIE



Savory Squash Pie image

Combine Butternut or Buttercup squash with Feta cheese and leeks to make a savory winter squash pie. Using phyllo dough keeps it light but satisfying.

Provided by admin

Number Of Ingredients 9

1 ½ pounds winter squash (about 1 ½ cups mashed)
¼ cup chopped Italian parsley
1 teaspoons dried mint
½ cup crumbled Feta cheese
1 small leek
1 clove garlic
1 large egg
12 sheets commercial phyllo dough
olive oil

Steps:

  • Thaw phyllo dough following package directions.
  • Preheat oven to 400 degrees.
  • Peel and seed winter squash. Cut into 1-inch pieces.
  • Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
  • In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
  • Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
  • Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
  • Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
  • Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
  • Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
  • Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
  • Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.

ROASTED BUTTERNUT SQUASH PIE



Roasted Butternut Squash Pie image

Provided by Ted Allen

Categories     Herb     Vegetable     Side     Bake     Roast     Thanksgiving     Vegetarian     Butternut Squash     Fall     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1/2 package (1 pound) frozen filo dough
1 butternut squash (about 2 1/2 pounds)
2 medium red onions, peeled and sliced through the equator 1/2 inch thick
1 red bell pepper, halved, stemmed, and seeded
2 teaspoons kosher salt
5 tablespoons extra-virgin olive oil, plus 1/3 cup for brushing the filo, or as needed
1 tablespoon finely chopped ginger (about 1 inch, peeled)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup coarsely chopped fresh cilantro
1/4 teaspoon freshly ground black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 medium garlic cloves, chopped
16 ounces spinach, large stems removed

Steps:

  • Preheat the oven to 425°F. Remove the filo from the freezer and thaw at room temperature 1 hour.
  • Meanwhile, trim off both ends of the squash. Cut it in half crosswise where the neck joins the rounded body. Working with the neck end, peel off the tough skin with a vegetable peeler (or stand it on end and cut off the skin with a large knife). Cut into 3-inch chunks. Cut the rounded end in half and scoop out and discard the seeds with a spoon. Peel with a vegetable peeler or a knife and cut into 3-inch chunks.
  • Put the squash chunks, onions, and red pepper halves on a baking sheet so that the vegetables are as much in a single layer as possible. Sprinkle with 1 teaspoon salt and 3 tablespoons oil. Toss to coat the vegetables with the oil. Roast 30 minutes, turning the vegetables once with a spatula. Remove the pepper halves and turn everything again. Roast 10 more minutes, or until the vegetables are tender and lightly browned. Dump the squash into a large bowl. Quarter the onion slices and cut the pepper into 1-inch cubes; dump them both into the bowl. Sprinkle the vegetables with the ginger, cumin, cinnamon, cilantro, 1/2 teaspoon salt, and the pepper. Add the raisins and toss gently; set aside.
  • Turn the oven temperature down to 375°F. Put the walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5 to 7 minutes. Remove from the oven and chop; dump them into the bowl with the vegetables and stir gently.
  • Meanwhile, heat the remaining 2 tablespoons olive oil with the garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes to flavor the oil. Add about one-third of the spinach and cook, turning it in the oil with tongs, until wilted, about 1 minute. Add more spinach and cook, turning as before, and then add the remaining spinach. Sprinkle with the remaining 1/2 teaspoon salt and cook until all the spinach is wilted, 2 to 3 minutes total.
  • To assemble the pie, have ready a 9x13-inch baking dish and a pastry brush. Pour 1/3 cup olive oil into a small bowl. Set that on a work area with the filo and the vegetables. Open the package of thawed filo and unroll the pastry sheets so that they lie flat. Brush the baking dish with olive oil. Arrange the dish so that one long side faces you. Starting at the left edge of the dish, lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arrange them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo. (As you're working, you'll come across some sheets of pastry that stick together and rip. Discard them if you need to-you have more sheets than you need.)
  • Line the bottom of the dish with about half of the spinach, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the spinach. Working with the side of the dish facing you, fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each with more oil. (You may run out of oil. That's fine, just pour more into the dish.)
  • Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature. Cut pie into squares and serve.

ROASTED BUTTERNUT SQUASH AND FETA PIE



Roasted Butternut Squash and Feta Pie image

Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.

Provided by Daydream

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 14 inch pie crust (I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial or frozen store-bought shortcrust pastry)
23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
4 cloves garlic, unpeeled
4 tablespoons olive oil
2 medium red onions, sliced
4 teaspoons balsamic vinegar
3 teaspoons soft brown sugar
3 1/2 ounces feta cheese, broken into small pieces
1 tablespoon fresh sage or 1 tablespoon fresh thyme, your choice

Steps:

  • Preheat oven to 400F (200C), with rack positioned in the middle.
  • Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
  • Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
  • Bake for 20 minutes, or until squash is just tender and starting to brown.
  • Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
  • While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
  • Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
  • Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
  • Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
  • Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
  • Place the pastry circle on a baking tray lined with baking paper.
  • Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
  • Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
  • Bake in the oven for 25 minutes or until pastry is crisp and golden.
  • Cover the vegetables loosely with foil if they look to be over-browning.

KALE, BUTTERNUT SQUASH, AND PANCETTA PIE



Kale, Butternut Squash, and Pancetta Pie image

This savory pie is baked in a flaky phyllo pastry shell.

Categories     Leafy Green     Pork     Vegetable     Bake     Bacon     Kale     Butternut Squash     Fall     Healthy     Phyllo/Puff Pastry Dough     Gourmet     Dinner     Pie

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 (1-pound) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured bacon; 3 1/2 ounces), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 pounds kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
Special Equipment
a 9-inch round heavy nonstick springform pan

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
  • Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
  • Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
  • Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
  • Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).

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PHYLLO PURSES WITH ROASTED SQUASH, PEPPERS, AND ARTICHOKES
Preheat oven to 375°. To prepare purses, arrange the squash and bell pepper halves in a single layer on a baking sheet coated with cooking spray; coat the vegetables with cooking spray. Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon black pepper. Bake at 375° for 40 minutes or until squash is tender, stirring after 20 minutes. Cool ...
From recipeland.com


PHYLLO PURSES WITH ROASTED SQUASH, PEPPERS, AND ARTICHOKES . RECIPE
Recent recipes phyllo purses with roasted squash, peppers, and artichokes . slow cooker rustic french onion soup pillsbury.com saffron& easy ham and navy bean soup cheesy mushroom crescent puffs pillsbury.com rita's self rising cornbread mix allrecipes.com caraway soda bread chocolate peanut butter filled pretzels pillsbury.com cheesy baked ...
From crecipe.com


ROASTED SQUASH, SPINACH AND CHEESE PIE - GRITS AND CHOPSTICKS
2018-02-14 Keep the oven on and put a baking sheet in the oven to heat. While the squash is cooling, drizzle a little (around 1 teaspoon) of olive oil in a medium sized skillet and heat over medium-high heat. Add the spinach, a little at a time, stirring it with a spatula to let the spinach wither and turn dark green.
From gritsandchopsticks.com


GREEK SWEET PUMPKIN PIE WITH PHYLLO PASTRY - VICKI'S GREEK RECIPES
2021-10-10 Instructions. Start by assembling all the kitchen appliances and ingredients in the kitchen counter. Wash the pumpkin under running water. Pat it dry with a towel, peel the pumpkin skin and continue by slicing the pumpkin in half. Remove the seeds from the pumpkin. Grate the pumpkin flesh with a kitchen grater.
From vickisgreekrecipes.com


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