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Butternut squash and stilton filo pie recipe from Tesco realfood

With the colder weather now setting in we Sassistas wanted something nice and hearty (but also reasonably healthy). The filo pastry means its not too heavy but the filling makes it feel and taste very substantial. It's also a great choice for vegetarians over the Christmas period and we love that you can even make this pie a month in advance and cook it straight from frozen. We found the recipe on Tesco realfood website.

Preheat the oven to gas 4, 180°C, fan 160°C. Heat 2 tbsp oil in a large lidded pan over a medium heat. Add the squash, season, then cover and cook for 10 minutes, until softened.

Add the onions and cook for 5 minutes. Add the garlic and chilli and cook for 1 minute more. Tip the mixture into a bowl and set aside.

Heat the remaining oil in the same pan. Add the mushrooms and fry for 1-2 minutes. Remove from the heat and add to the bowl with the squash.

Meanwhile, put the spinach in a colander set over the sink. Pour over a kettleful of boiling water to wilt. Squeeze out the excess water; season.

Grease a 22cm (9in) springform tin with butter. Brush 1 sheet of filo with butter and line the base of the tin, leaving an overhang. Repeat with 4 more sheets, layering each one at different angles for folding up later.

Fill with half the veg mixture, followed by half the spinach, and then half the cheese. Add the remaining spinach, then top with the remaining veg mixture and cheese. Fold the final filo sheet in half and use to cover the filling. Fold over the overhanging pastry and scrunch up the ends. Brush with melted butter and bake for 45 minutes, or until golden and crisp. Leave to cool in the tin for 10 minutes before serving.

Freezing and defrosting guidelines

Make the pie according to the recipe. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.

Remove and cook from frozen, adding a few extra minutes to the cooking time.

For more from Tesco visit https://realfood.tesco.com/

 

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