Kolokythopita, Greek Butternut Squash Puff Pastry Pie

This one pan Greek butternut squash pie is made a lot easier replacing filo pastry with puff pastry.

Serves 4

1 pack puff pastry
1kg butternut squash, peeled & cut into small cubes

2 tbsp olive oil

1 onion, peeled and diced

1 red chilli, seeded & finely diced

1 tbsp greek oregano or thyme 

1 large garlic clove, peeled & crushed

200g feta cheese, drained & cubed

Preheat the oven to 200C

Place the butternut squash on a large baking sheet. Toss with the olive oil and roast for 30 minutes until the squash is tender then remove from the oven to cool.  

When the butternut squash is cool enough to handle turn the oven bacon to 180C, and  mix the onion, garlic, chilli, herbs, and feta together on the baking sheet.

Unroll the pastry, keeping it on the greaseproof paper. With a long side facing you, slide/pull the pastry away from you so that 1/3rd of the greaseproof paper is showing at the front. Carefully tip your mixed filling along the middle of the pastry then pull the top long edge down over the filling to line up with the bottom long edge (like a long sausage roll), and crimp closed with a fork. Make diagonal slashes in the top with nothing more than the weight of a very sharp knife. But don't worry you puncture the casing.

Wipe the baking tray with some kitchen roll then lift the pie on it's greaseproof paper onto the baking tray. bake at 180C for 40 minutes until golden brown.

Serve with a crisp green salad.

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