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Suitable for vegetarians, this gorgeous filo pie is made with spinach, feta cheese and our delicious Extra Virgin Avocado Oil. Full instructions here:
For the filling
1 small butternut squash, cubed and boiled
3 eggs
1 block firm tofu
1 packet baby spinach leaves, washed
1 block feta cheese
A handful basil
A handful parsley
1 onion, finely diced
2 cloves garlic, minced
1 lemon, zest
½ teaspoon nutmeg
Salt
Black pepper
For the pastry
1 egg
Extra Virgin Avocado Oil for brushing the filo
6 Filo pastry sheets, thawed if frozen
Pinenuts
Sunflower seeds
A drizzle liquid honey
- Preheat the oven to 200°C / 390°F. grease a flat baking tray.
- Heat some avocado oil in a frying pan over medium high heat. Fry the onion and garlic until soft. Transfer to a food processor.
- Add the lemon zest, spinach, basil, parsley, nutmeg, tofu, cooked butternut squash, feta cheese, eggs and season. Blitz all of the filling ingredients until roughly smooth.
- Lay a sheet of filo on a clean bench and brush top with extra virgin avocado oil. Top with another sheet of pastry and repeat this process until you have at least 6 layers.
- Spoon filling along the edge of the width of pastry. Roll up like a sausage roll. Brush with egg wash.
- Fold the roll into a spiral and place in the middle of tray. Continue with the next filo roll, adding it to the tin until the tin is full.
- Brush the whole spiral with egg wash and sprinkle with pinenuts and sunflower seeds.
- Bake in the oven for 25-35 minutes until crispy and golden.
- Serve straight out from the oven with a drizzle of liquid honey.
Ingredients
For the filling
1 small butternut squash, cubed and boiled
3 eggs
1 block firm tofu
1 packet baby spinach leaves, washed
1 block feta cheese
A handful basil
A handful parsley
1 onion, finely diced
2 cloves garlic, minced
1 lemon, zest
½ teaspoon nutmeg
Salt
Black pepper
For the pastry
1 egg
Extra Virgin Avocado Oil for brushing the filo
6 Filo pastry sheets, thawed if frozen
Pinenuts
Sunflower seeds
A drizzle liquid honey
Directions
- Preheat the oven to 200°C / 390°F. grease a flat baking tray.
- Heat some avocado oil in a frying pan over medium high heat. Fry the onion and garlic until soft. Transfer to a food processor.
- Add the lemon zest, spinach, basil, parsley, nutmeg, tofu, cooked butternut squash, feta cheese, eggs and season. Blitz all of the filling ingredients until roughly smooth.
- Lay a sheet of filo on a clean bench and brush top with extra virgin avocado oil. Top with another sheet of pastry and repeat this process until you have at least 6 layers.
- Spoon filling along the edge of the width of pastry. Roll up like a sausage roll. Brush with egg wash.
- Fold the roll into a spiral and place in the middle of tray. Continue with the next filo roll, adding it to the tin until the tin is full.
- Brush the whole spiral with egg wash and sprinkle with pinenuts and sunflower seeds.
- Bake in the oven for 25-35 minutes until crispy and golden.
- Serve straight out from the oven with a drizzle of liquid honey.
