Butternut crunch pie

Name: Butternut crunch pie
Total time: 8400 s
Yield: Serves 6 servings
Cuisine: British
Ingredients: 10 sheets filo pastry; 100 g unsalted butter; 30 g caster sugar; 2 tsp icing sugar for dusting; 60 ml olive oil, plus extra for greasing; 2 onions, peeled, halved and cut into 1/2 cm thick slices (300 g); 5 g sage leaves, finely chopped; 10 g parsley, roughly chopped; 150 g Greek feta cheese, roughly crumbled; 2 tsp finely grated lemon zest; 1/2 butternut squash, peeled, halved lengthways, deseeded, then cut into 1 1/2 cm thick half moons (650 g); 1 tsp ground cinammon; Salt and black pepper

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

2 hours 20 minutes

Serves 6 servings

10 sheetsfilo pastry
100 gunsalted butter
30 gcaster sugar
2 tspicing sugar for dusting
Filling:
60 mlolive oil, plus extra for greasing
2onions, peeled, halved and cut into 1/2 cm thick slices (300 g)
5 gsage leaves, finely chopped
10 gparsley, roughly chopped
150 gGreek feta cheese, roughly crumbled
2 tspfinely grated lemon zest
1/2butternut squash, peeled, halved lengthways, deseeded, then cut into 1 1/2 cm thick half moons (650 g)
1 tspground cinammon
Salt and black pepper

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Steps

2 hours 20 minutes

1

Preheat the oven to 200ºC fan. Grease and sides of 23 cm springform cake tin.
2

First, make the filling.
Heat 2 tbsp of oil in a large sauté pan on a medium high heat. Add the onions and 1/4 tsp of salt, then turn the heat down to medium and cook, stirring occasionally, until nicely caramelised.
3

Turn off the heat, let it cool and stir in the herbs, feta, lemon zest, 1/8 tsp of salt and good grind of black pepper.
4

Meanwhile, line a large baking tray with baking paper.
5

Add the butternut squash, cinnamon, 2 tbsp olive oil, 1/2 tsp of salt and good grind black pepper and toss everything together.
6

Bake for 30 minutes, flipping over the butternut pieces halfway through. Or until cooked through and lightly coloured. Turn the oven temperature down to 170ºC fan.
7

Put the filo sheets under a slightly damp, clean tea towel. Brush one sheet with some of the melted butter and sprinkle with 1/2 tsp of caster sugar.
8

Transfer to the prepared cake tin, pressing the sheet into the base and letting any excess hang over the sides. Repeat this process with four more sheets of filo (so five in total), rotating them slightly when you press them into the tin, so the excess hangs over at a different angle.
9

Put the squash pieces in the base of the pie, overlapping them slightly. Top with onion mixture, pushing down to compress.
10

Take another sheet of filo, brush with melted butter and sprinkle with 1/2 tsp of caster sugar.
11

Roughly scrunch it up like a tissue, the arrange on top of the exposed filling. Repeat the remaining filo sheets to cover the filling completely.
12

Fold in the overhang, scrunching it up in the same way, and brush with any remaining butter.
13

Place the tin on a flat baking tray and bake for 50 minutes.
Remove the pie from the oven and use a tea towel to help release the tin, removing the outer ring (leaving the pie on the base).
14

Bake for another 25 minutes, or until browned and caramelised all over. Remove from the oven and leave to cool slightly, about 15 minute, before transferring to the plate or board.
15

Dust with the icing sugar just before serving. This is optional.
16

Enjoy…….
17

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Santy Coy @chefsantycoy

on October 29, 2022 13:33

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!