Baby Spinach, Pine Nut and Butternut Squash Pies
This wonderfully warming pie is a great alternative to a nut roast
Ingredients:200g baby spinach, chopped 3 tsp fresh sage, chopped Rind of 1 lemon 2 large free-range eggs, lightly beaten 200g butternut squash, cubed and cooked 4 tsp pine nuts Salt and freshly ground black pepper, to taste 12 sheets filo pastry 55g butter, melted
- Preheat the oven to 200C/400F/Gas 6.
- In a mixing bowl, combine the spinach, sage, lemon rind, eggs, butternut and pine nuts. Season.
- Line four individual pie dishes with a sheet of filo and brush with the butter. Place another buttered sheet on top of the first and repeat.
- Divide the spinach mixture between the pies and fold the edges of the filo over to partially enclose the filling. Brush the tops with butter and cook until golden – about 20 minutes. Serve hot.