Description
Savory autumn flavors in a flaky phyllo crust. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1 medium acorn squash
- 2 tbsp olive oil (plus more for brushing on the phyllo)
- 1 bag baby spinach
- 1 cups (237 ml) ricotta cheese
- 0.5 cups (118 ml) feta cheese (crumbled)
- 2 eggs (slightly beaten)
- 1 tsp nutmeg
- 1 package frozen phyllo pastry
- 0.5 tsp salt (plus more for seasoning on the phyllo)
- 1 tsp freshly ground black pepper (plus more for seasoning on the phyllo)
Instructions
- Preheat the oven to 400°F (204°C).
- Wash the acorn squash, cut it in half, scoop out the seeds, and cut each half in half again to create 4 wedges.
- Rub olive oil on the flesh of the squash, place in a baking dish, and roast for 25-40 minutes, or until a butter knife easily pierces the squash.
- Remove from oven and let cool.
- Preheat a baking sheet in the oven.
- While the squash cools, drizzle 1 teaspoon of olive oil in a skillet over medium-high heat.
- Add spinach gradually, stirring until wilted and dark green.
- Remove from heat, drain in a colander, pressing out excess moisture.
- Transfer to a bowl and let cool.
- Once cool, scoop out or peel the squash flesh.
- Mash the squash until smooth.
- Add ricotta, eggs, feta, nutmeg, ½ teaspoon salt, and 1 teaspoon pepper; stir to combine.
- Set aside.
- Rip a sheet of oven-safe parchment paper into a rectangle larger than a pie dish.
- Crumple and smooth the parchment, then rub with olive oil.
- Lay out four phyllo sheets overlapping in the center, reaching the corners of the parchment.
- Brush with olive oil, sprinkle with salt and pepper.
- Repeat with the next four sheets, and then the remaining sheets, creating layers as needed.
- Carefully transfer the phyllo to a pie dish and press down to fill.
- Pour the filling over the phyllo.
- Fold the corners of the phyllo over the filling to cover.
- Brush the top with more olive oil.
- Place the pie dish on the preheated baking sheet in the oven and bake for 30-40 minutes, until golden brown and the bottom is cooked.
- Remove to a wire rack and let cool for 10 minutes before serving.
Notes
- For a richer flavor, use a combination of sheep and goat feta cheese.
- To prevent soggy phyllo, ensure the spinach is thoroughly drained before adding it to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 100