• 500 g butternut cubes
• Olive oil
• 15 ml (1 tablespoon) butter
• 1 small onion, finely chopped
• 1 – 2 garlic cloves, crushed
• 150 g baby spinach, chopped
• 10 ml ( 2 teaspoons) cake flour
• 200 g feta cheese, crumbled
• Ground nutmeg and cinnamon to taste
• Salt and pepper to taste
• 5 – 6 sheets of phyllo pastry
• Olive oil
• Sesame seeds
Method:
- Preheat the oven to 200°C.
- Place the butternut in a baking tray and drizzle with olive oil. Roast for 30 minutes or until tender and slightly charred. Mash the butternut.
- Turn the oven temperature down to 180°C.
- In a large frying pan, heat the butter and sauté the onion until translucent and glossy, add the spinach and continue cooking until wilted. Add the garlic and heat through for a few more seconds, remove from the heat and stir in the flour. Set aside and allow to cool.
- In a mixing bowl, gently combine the mashed butternut with the onion and spinach mixture. Add the feta, spices and season with salt and pepper.
- Brush each sheet of phyllo with olive oil and lay them one on top of another in a greased tart dish.
- Spoon the mixture in the centre. Pull up the sides of the pastry and scrunch together in the centre. Brush with more oil to moisten. Sprinkle with some sesame seeds.
- Pop in the oven for 25 – 30 minutes and enjoy.
http://blogs.food24.com/bitsofcarey/2012/03/04/spinach-roasted-butternut-and-feta-pie/