Butternut Squash Filo Pie with rice and spinach

Butternut Filo Pasty Pie Recipe


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease a 23cm spring-form tin with butter.
  2. Simmer the rice in, 2 mugs of water, for 10 minutes and then drain if necessary. Leave to one side until needed.
  3. Heat the oil in a large wok and fry the squash until it begins to soften.
  4. Add the leeks and chilli and cook until everything begins to brown.
  5. Take off the heat and add the spinach and stir until it wilts a little.
  6. Add the rice, pine nuts, Parmesan, eggs, creme fraiche, and basil.  Mix together.
  7. Undo the packet of filo. Taking one sheet at a time brush with melted butter and arrange in the spring-form tin, so that there is enough to fold over the top, let the last few sheets hang over the side.
  8. Pour the filling into the middle and spread out evenly.  Fold over the pastry and brush again with some of the melted butter.
  9. Place in the preheated oven for 45 – 50 minutes.  The pastry should be golden brown and the filling set a little. Loosen the sides  of the tin and slide the pie onto a plate to serve.


  • 1 mug arborio (risotto) rice, cooked in 2 mugs water
  • 2 tablespoons olive oil
  • 1 medium butternut squash, peeled and cut into bite sized chunks.
  • 2 leeks, peeled and chopped into rings
  • 1 large fat red chilli, deseeded and chopped (optional)
  • 200g pack fresh spinach
  • 100g pack pine nuts
  • 1 mug/100g grated parmesan cheese
  • 2 eggs
  • 3 tablespoons creme fraiche
  • 1 tablespoon freshly chopped basil
  • 1 x 270g pack filo pastry
  • 50g butter, melted
  • salt and pepper







prep time

30 Minutes

cook time

50 Minutes



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