This scrumptious butternut squash and spinach pie recipe is stuffed with comfortable, sweet-savory veggies and feta cheese nestled within a golden, crispy phyllo pastry crust. It’s a super vegetarian major or facet dish!

Get in a position to fall in love with this Butternut Squash Spinach Pie! The beauty of roasted squash, the savory spinach, and the creamy goodness of feta cheese are all nestled between layers of crispy, golden phyllo. My circle of relatives was once in all places this as quickly because it hit their plates!

Why You’ll Love This Butternut Squash Spinach Pie

• Very best texture. This spinach pie combines the richness of spinach quiche with the crispiness of phyllo pastry and the flavors of pan-roasted butternut squash.
• Full of butternut squash. The squash brings a delicate sweetness to the pie, combined with caramelized onions and earthy spinach. It’s downright impossible to resist. 
• Expend leftovers. This pie is an effective way to make use of up leftover butternut squash out of your Thanksgiving dinner.
• Flexible. Butternut spinach pie is very best as a vegetarian major or as an aspect dish. 

Components for Butternut Squash and Spinach Pie

Get your palms on some frozen phyllo pastry, and also you’ll be effectively to your approach to making the most productive spinach pie. I’ve integrated some notes at the necessary elements under.

• Olive Oil
• Butternut Squash – Halved, seeded, and sliced into half-moon items. See my roasted butternut squash recipe for tips about the right way to peel and reduce butternut squash.
• Onions
• Salt and Pepper
• Herbs – Contemporary thyme and garlic beef up the flavors of the veggies on this spinach pie.
• Spinach – Canned spinach works completely right here. Be sure you drain it first and pat the spinach dry with paper towels, so it doesn’t flip the pie watery.
• Eggs – Including eggs to the filling is helping hang the elements in combination, provides richness, and makes this pie simple to slice and serve. 
• Nutmeg
• Feta Cheese – When you love spinach and feta pie, wait till you’ve attempted it with butternut squash. Feta cheese brings scrumptious creaminess and saltiness to this recipe.
• Phyllo Pastry – You’ll be able to use frozen phyllo sheets from the freezer aisle. You’ll want about 20 sheets, along side butter, which is the important thing to flaky pastry.

Can I Use Contemporary Spinach As an alternative?

Needless to say! I really like to make use of canned spinach for baking and contemporary spinach for salads, however you’ll completely exchange canned spinach with contemporary spinach on this recipe. Merely sauté the spinach in a skillet at the stovetop first. You’ll want about 2 kilos of unpolluted spinach, or sufficient to fill 3 cups when wilted. Take into accout to pat the sautéed spinach dry with a paper towel later on.

Easy methods to Make Butternut Squash and Spinach Pie

You’ll be able to get ready this spinach pie as much as in the future prematurely (see under for make-ahead main points), which makes it nice for weeknights and vacations! The filling is a breeze, and making a super phyllo crust is more uncomplicated than it appears.

1. Cook dinner the squash. Get started by means of sautéing your chopped butternut squash and onions in oil. Stir in salt, pepper, and thyme sprigs, after which quilt and prepare dinner the squash till softened.
2. Upload the spinach. Subsequent, take away the thyme sprigs and stir within the garlic, then upload the spinach. 
3. Upload eggs. In the meantime, you’ll whisk in combination the eggs with nutmeg and feta cheese. When the spinach is warmed thru, take the pot off the warmth and let it cool a little bit ahead of stirring within the egg combination. 
4. Compile the pie. Now, layer 1/2 of the phyllo sheets in a buttered 9×13” baking dish, brushing melted butter between each and every layer. Upload your spinach combination, after which repeat, layering the remainder phyllo sheets on most sensible. 
5. Bake. Brush the highest of the pie with melted butter after which bake at 375ºF for 35 to 40 mins till the phyllo is golden and flaky.

Pointers and Variation Concepts

When you’ve by no means labored with phyllo ahead of, don’t sweat it. Your spinach pie will end up superb, simply stay the next in thoughts for the most productive effects:

• Drain the spinach effectively. Whether or not you’re the usage of canned, sautéed, or frozen spinach, you should definitely drain any extra liquid and pat it dry ahead of you upload it to the pie filling. This prevents a soggy spinach pie.
• Duvet the phyllo. Stay your unused phyllo sheets coated between two damp kitchen towels whilst you’re assembling the pie. Phyllo may be very skinny, and protecting the sheets wet is helping to stop them from tearing.
• Don’t skimp at the butter. Brush each and every layer of phyllo pastry generously with melted butter ahead of layering at the subsequent sheet. The fat within the butter crisp up the pastry because it bakes, making the crust mild and ethereal.
• Let the spinach pie relaxation. Give the baked pie about 10 mins to arrange as soon as it’s out of the oven. This shall we the filling cool and makes it more uncomplicated to slice and serve.
• Upload protein. Layer on shredded hen for much more protein. You may additionally like this recipe for creamy flaky hen florentine phyllo pie.
• Upload extra seasonings. Instead of or along with nutmeg, you’ll spice this recipe with cinnamon. You’ll be able to additionally exchange up the herbs. As an alternative of thyme, upload rosemary or a dried herb mix like Herbes de Provence or Italian seasoning.

What to Serve With This Spinach Pie

Make-Forward, Storing, and Reheating Leftovers

• Refrigerator. Retailer any leftover butternut squash and spinach pie coated within the refrigerator for two to a few days. I like to recommend reheating leftovers within the oven at 350ºF in order that the phyllo crisps up once more.
• Make-ahead. Compile the spinach pie as directed the day ahead of, however don’t bake it. As an alternative, quilt the baking dish tightly and refrigerate the pie in a single day. Whilst you’re in a position, bake the pie in keeping with the recipe directions. 
• Freeze. Freeze any baked spinach pie for as much as 3 months. You’ll be able to reheat it within the oven directly from frozen; there’s no want to thaw it.

Extra Spinach Recipes