Athens Foods | Butternut Squash and Ricotta Phyllo Pie
Butternut squash, Swiss chard, and ricotta cheese baked in a flaky Phyllo crust—meat-free and delicious! Perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Tart pan
- Saute pan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plastic wrap
- Kitchen towel
Ingredients
- 1 roll Athens Phyllo®Dough, (9”x14”), thawed
- 3 cups butternut squash, 3/4” diced, roasted
- 1 tablespoon extra virgin olive oil
- 1/2 cup onions, diced
- 1 tablespoon garlic, minced
- 1/2 cup pine nuts
- 4 cups Swiss chard, cleaned and 1” diced
- 1 1/2 cups ricotta cheese, drained
- Salt
- pepper
- Cooking spray
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