Roasted Butternut And Ricotta Pie

Crispy outer layers and a soft comforting filling make for an easy weeknight meal.

January 29, 2015

Makes 4 servings

  • 2-pound butternut squash (or pumpkin), cut into ½-inch cubes (4 cups)
  • 3 tablespoons olive oil, divided
  • Sea salt
  • Freshly ground black pepper
  • 5 sprigs of thyme
  • 1 cup ricotta cheese
  • 3.5 ounces feta cheese, crumbled
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped parsley
  • ½ teaspoon chile pepper flakes (or more if you like a bit of heat)
  • 8 sheets of phyllo pastry, thawed according to package directions
  • ¼ cup butter, melted

1. Preheat the oven to 350°F. Spread the squash over a baking sheet. Drizzle with 2 tablespoons of the olive oil, salt, and pepper. Toss to coat. Scatter the thyme sprigs and bake for about 20 minutes, until the squash is soft and beginning to brown.

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2. In a bowl, combine the cheeses, chopped thyme, parsley, chile pepper flakes, and remaining 1 tablespoon olive oil. Add the squash and lightly mix until all the ingredients are evenly distributed.

3. Grease a 9-inch cake tin or pie dish.

4. Lay one sheet of pastry down, long edge toward you. Lightly brush the entire surface with melted butter and place another sheet on top. Spoon 1/4 of the butternut mixture along the bottom edge of the pastry. Brush the rest of the sheet lightly with melted butter, trying to cover as much of the surface area as possible. Roll the pastry log up, starting from the filling end. Tuck the edges in as you roll so that the filling doesn’t come out. Make 3 more rolls.

5. Coil the rolls snuggly in the cake tin and brush each roll with butter. It doesn’t matter if the middle roll breaks as you try to bend it—just patch it up with a few small pieces of phyllo. Bake for 35 minutes, or until golden brown.

 

Originally published in Organic Gardening magazine, December 2014/January 2015.
Photography by Samantha

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