Spiced chestnut and squash filo pie with feta
Heat the oven to 180C/350F/gas mark 4. Peel the squash, then deseed and cut the flesh into chunky half-moons.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Saucepan
- Wooden spoon
- Fork
- Mixing bowl
- Spoon
- Pie dish
- Kitchen towel
- Aluminum foil
- Freezer
Ingredients
- 1 medium butternut squash (about 1kg)
- 2 tbsp extra-virgin olive oil, plus extra for greasing
- 2 red onions, peeled and finely sliced
- 3 garlic cloves, peeled and finely chopped
- 1 tsp ground cinnamon
- 1 tsp ras el hanout
- 50g currants
- 50g dried apricots, chopped
- 180g chestnuts, roughly chopped
- 300ml vegetable stock
- 2 eggs, beaten
- 1 small bunch flat-leaf parsley, leaves picked and chopped
- 100g crumbled feta
- 75g butter
- 7 sheets filo pastry
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