Ottolenghi's butternut crunch pie - delicious. magazine

Name: Ottolenghi's butternut crunch pie - delicious. magazine
Ingredients: 10 sheets (250g pack) good-quality filo pastry; 100g unsalted butter, melted; 30g caster sugar; 2 tsp icing sugar; For the filling; 4 tbsp olive oil, plus extra to grease; 2 onions (about 300g), halved and cut into 0.5cm slices; 5g sage leaves, finely chopped; 10g parsley, roughly chopped; 150g feta, crumbled; 2 tsp finely grated lemon zest; 1⁄2 butternut squash (about 650g), peeled, deseeded and cut into 1.5cm half-moons; 1 tsp ground cinnamon; For the pickled chillies; 2 mild red chillies, finely sliced into rounds, seeds and all; 3 tbsp cider vinegar; You’ll also need; 23cm springform cake tin

www.deliciousmagazine.co.uk

This ruffled filo pie from team Ottolenghi cleverly treads the line between sweet and savoury, with a top note of zingy heat thanks to a scattering of pickled chillies.

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Ingredients

10 sheets (250g pack) good-quality filo pastry
100g unsalted butter, melted
30g caster sugar
2 tsp icing sugar
For the filling
4 tbsp olive oil, plus extra to grease
2 onions (about 300g), halved and cut into 0.5cm slices
5g sage leaves, finely chopped
10g parsley, roughly chopped
150g feta, crumbled
2 tsp finely grated lemon zest
1⁄2 butternut squash (about 650g), peeled, deseeded and cut into 1.5cm half-moons
1 tsp ground cinnamon
For the pickled chillies
2 mild red chillies, finely sliced into rounds, seeds and all
3 tbsp cider vinegar
You’ll also need
23cm springform cake tin