butternut squash, spinach, ricotta, goats’ cheese and red onion pie

IMG_8203IMG_8192This is one of my all-time favourite pies, so I have to share it with you. IMG_8205It has many good things: 3 different kinds of cheese, roasted garlic, north African spices,  pretty colours, and it’s vegetarian! Perfect if you’re trying to cut down on meat {as I always am} but are worried you’re going to miss out on the stodge that only a pie can provide.IMG_8162Every time my friend makes this pie it has a different, very offensive message written in pastry on the top, so be glad I’ve saved you from that 🤣IMG_8168

Butternut squash, spinach, ricotta, goats' cheese and red onion pie

I modified this recipe from I Heart Katie Cakes so that it would fit a 6″ cake tin.

Ingredients

Pastry:
  • 315g plain flour
  • pinch of salt
  • 120g cold, unsalted butter
  • 40g parmesan cheese
  • 1 egg
Butternut squash layer:
  • approx. 600g peeled, deseeded and cubed butternut squash
  • 2 tbsp vegetable oil
  • 1 tsp ras-el-hanout
  • salt and pepper
  • approx. 30g pine nuts
  • approx. 100g goats’ cheese
Red onion + garlic layer:
  • 2 red onions
  • 3 garlic cloves
  • 1 tbsp vegetable oil
Spinach + ricotta layer:
  • 260g fresh spinach leaves
  • 130g ricotta
  • salt

Method

 Pastry:

Preheat your oven to 200*C.

Pour the flour and salt into a mixing bowl. Chop the butter into chunks and add it to the flour. Rub the butter into the flour using your fingertips so that you get a mixture resembling breadcrumbs.

Mix in the parmesan and approx. 4 tbsp of cold water and pat the dough together into a ball. It will be very crumbly, so add more water if you need it.

Wrap the ball in cling film and put in the fridge to chill.

Butternut squash layer:

Arrange the butternut squash cubes in a baking tray, add the oil, and sprinkle with salt, pepper and the ras-el-hanout. Make sure the cubes are well-coated and put the tray into the preheated oven for 40 minutes.

After 40 minutes, take them out and leave to cool.

Red onion + garlic layer:

Once you’ve put the squash into the oven, slice the onions finely and put them into a separate baking tray. Leave the skin on the garlic cloves, and add them to the tray as well. Coat them all in the vegetable oil.

When the squash has 20 minutes left to go, put the tray into the oven.

After 20 minutes, take them out and leave to cool. Once cool enough to handle, squeeze the roasted garlic out of the skins, mash up, and mix through the onions.

Spinach + ricotta layer:

Place the spinach into a colander in your sink, and pour a kettle’s worth of boiling water over the top, so that the leaves wilt. Leave to cool and drain. Once cool enough to handle, use your hands to squeeze out as much liquid as possible.

Transfer the spinach to a bowl and mix with the ricotta, seasoning with a little salt. Set aside.

Assembly:

Divide the pastry into rough thirds: you will use two to do the base and sides of the pie, and the third to make the lid.

Roll it out so that it’s a few millimetres thick, and line the base and sides of the cake tin with it. Place the tin into the fridge until you’re ready to assemble everything.

Spread half of the spinach and ricotta mixture in the base of the pie. On top, put half of the butternut squash in the pie, and sprinkle pine nuts and blobs of goats’ cheese on top. Next, add half of the onion and garlic mixture.

Repeat this process until the pie is full and you’ve used all of the filling ingredients. Top the pie with the lid made from the remaining pastry. Trim off the excess and seal the edges together using your thumbs and forefinger.

Cover the top of the pie with any decorations you desire made out of excess pastry and cover with a thin layer of beaten egg. Poke a hole in the top to allow steam to escape during baking.

Bake the pie in the oven for 25-30 minutes, until the pastry is golden and crisp. Serve with mashed potato and veggies/salad if you wish.

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