As my Sunday tradition details, when going to a friends house I must always have some sort of baked good on my person. The odd few times I’ve turned up at said friends house empty handed the mood instantly dampens and the guilt trips commence. Since the last few trips have been of the empty handed persuasion I felt I should really make it up to my wonderful chums in the shape of a pie. Nothing says I love you like a pie!
What I love about pies is that anything and everything goes. Got some potatoes and cheese that needs using up, make a pie. Some berries threatening to go bad stashed at the bottom of your fridge, make a pie! It really is the ultimate fridge clear out meal.
I happened upon this glorious specimen as I was casually leafing through the latest copy of Delicious Magazine last week at work. I flicked past the page and paused, I had that feeling. You know the one, when you know you’re missing out on something good. So, I turned back the page and gasped at the beautiful image I was confronted with. Unfortunately, I was far too eager to play with my new camera to allow the pie a proper cooling period and attacked it while still warm. This resulted in the sloppy filling rather than the perfectly layered rainbow of yumminess in Delicious, but hey, I’m an impatient child at heart.
Butternut Squash, spinach and goat’s cheese pie with cheesy pastry
Ingredients:
- 2 small butternut squashes, peeled, de-seeded and cut into thick slices
- 4 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp ras el hanout
- Pinch of chilli flakes
- 2 red onions, thinly sliced
- 4 whole garlic cloves, skins on
- 500g baby spinach (I used normal spinach)
- 250g ricotta
- 50g pine nuts
- 200g soft, rindless goat cheese sliced
- 350g plain flour
- 50g coarse polenta (I used fine)
- 150g cold butter, diced
- a pinch of salt
- 60g grated parmesan (I used local strong cheddar)
Method:
- For the pastry mix the flour, polenta and salt in a large bowl. Add the butter and rub together till the mixture resembles breadcrumbs. Add the cheese and 5tbsp of cold water (add the water slowly, you may not need it all) till the dough sticks together. Kneed gently until it forms a ball, wrap the pastry in cling film and leave to chill in the fridge for at least 20 minutes.
- Meanwhile, preheat the oven to 200C. Scatter the butternut squash in a large roasting tray and drizzle with half of the olive oil, scatter over the chili flakes, ras el hanout and cumin seeds and season well with salt and black pepper. Roast in the oven, stirring occasionally for 40 minutes.
- Meanwhile, add the sliced onions and garlic cloves to another roasting tray with the rest of the olive oil. Halfway through roasting the squash add the onions to the oven and cook for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from the skins and mash the roasted garlic up with the onions.
- Place the spinach in a colander and pour over a kettle of boiling water. Refresh with some cold water and squeeze out any excess liquid. Mix with ricotta and season with salt.
- On a lightly floured surface roll out 2/3 of the pastry and use it to line a 23cm springform time(I used an 18cm tin and reduced the cooking time to 25 mins). Add half the spinach mixture in a layer, then distribute half of the squash on top of that. Scatter with half of the pine nuts and goat’s cheese. Repeat for another layer before adding the garlicky onions on top.
- Roll out the rest of the pastry then lay on top of the pie, pushing the edges to seal well. Make a hole in the centre and decorate the top with the left over pastry. Brush the top of the pie with beaten egg and sprinkle with a handful of parmesan. Bake in the preheated oven for 35 – 40 minutes till golden brown on top. Leave to cool for 10 minutes before removing from the tin.
Fantastic looking pie. I don't blame you for wanting to cut into it early!
That looks delicious! The crumble was delicious btw. 🙂
This looks fantastic!
Your pie looks so good! The apple crumble was so good and I made ice cream to go with mine!
OMGoodness, this looks amazing! And the photo may not be your magazine picture perfect but they already printed one of those and I like your picture better. Much more personable.
Great looking pie!! Definitely try the apple crumble when you get a chance. It is yummy 🙂
That is one very impressive pie!
wow you've made a very similar version of the Heidi Pies that kept us going at a music festival this year (vegetarian pie from the The Pieminister). I am going to have to try that – it'll save me a fortune not having to buy them from the deli. thanks Katie
Katie, this pie looks the business! Lucky friends.Mariax
That really is an incredible looking pie!
That looks really delicious- and very festive for fall. I love to make pies but have never thought to make a savory pie. I'll definitely have to try this sometime soon.
That is my favorite thing about pies too! This looks so very tempting! Lovely!
Oh my, this looks wonderful!
Wow, just came here via tastespotting–and this pie creation is truly incredible. An inspiration! Yum!!
This pie looks incredible. the picture is worthy of being framed – seriously!
that looks absolutely amazing! I need to make this.
This is truly amazing. I want one too.
I'm with you – you just can't beat a good pie! Love the photos ;0)
I'm with you- I love savory pies! I have an old recipe I make often- chock full of veggies. Like the idea of using polenta and cheese in the pie crust- your pie looks delicious!
Wow! this is one of the neatest pie recipes I've ever seen.
Man, that pie looks good. YUM.
I hadn't thought about pie that way but you're absolutely right! Btw, how'd you score a new camera!? Niiiiice!~ingrid
Wow oh wow it looks fantastic! So tall and absolutely stuffed full of yummy things.
That looks so good! I am going to have to make an Aussie version of it pronto!
I think it was Nicki who showed me a picture of this on her phone. It looks soooo goood!x
HelloJust found your super blog when searching for a copy of this recipe to print off for my book rather than rip up the magazine.I made it for a girly afternoon with the babies as it has EVERYTHING in it that I love amd my husband hates !Well – the girls and I all thought it was truly truly wonderful. It went a long way and there was extras to be taken home and plenty to do me another couple of lunches. I'm planning on making a batch of mini ones and freezing uncooked :-)Happy Blogging
Sounds fabulous! What a great combination of flavors, textures and spices. I love the cumin and red pepper flakes with it all. I just may have to give this a go! Thanks for the inspiration and idea!