Butternut and Veggie Phyllo Pie
Crispy, golden phyllo makes this a spectacular way to serve up an abundance of veggies and fantastic flavours. Cashew Crumbles add an extra richness.
Servings Prep Time
6-8servings 30minutes
Cook Time Passive Time
30minutes 30minutes to roast the squash
Servings Prep Time
6-8servings 30minutes
Cook Time Passive Time
30minutes 30minutes to roast the squash
Ingredients
Pastry
Filling
Instructions
  1. Heat oven to 350 degrees F.
  2. Prepare a 9 or 10 inch springform pan by buttering the inside generously.
Filling
  1. Bake a butternut squash just until tender. (Cut one in half longways, remove seeds, brush with a little oil and bake in a 350 degree F oven, cut side down until fork tender.The skin is easy to remove now.) You will need 2 cups of cubed squash. Make sure that the squash is still a little firm. Sprinkle with salt and pepper to taste.
  2. In a large frying pan, fry onions with a little oil until soft. Add minced garlic and cook for another few minutes. Add cumin and salt and pepper. Stir in the frozen spinach to combine flavours.
  3. In a large bowl, combine the cooked onion/spinach mixture. Add the corn and the peas. In the frying pan, add a little more oil and toss in the butternut squash cubes and let them get a little browned. Be careful to not overcook them as you want chunks and not just mush.
  4. Gently stir the squash cubes into the veggie mixture. Add vegan parmesan and salt and pepper to taste.
Pie Creation
  1. Have your butter melted and a pastry brush ready. Unwrap the phyllo and prepare to work quickly to prevent to pastry from drying out.
  2. Lay a full sheet of pastry into the pan, pressing it into the shape of the pan. (Don’t worry if it tears a little. There are lots of layers to hold it all together!) Brush this with a light amount of melted butter. Repeat 10 times, buttering between each layer. Rotate the pan to allow layers to cover evenly. There will be lots of pastry hanging over the edges.
  3. Fill this crust with all the filling.Use the rest of the pastry to make your top crust, buttering again between each layer, including the sides.
  4. When all the pastry has been used. cut the extra pastry off, using the pan edge as a guide. Butter these cut edges and then fold then into the pan. Butter the top of your pie. Make some slices in the top to allow for steam to be released. This helps keep the pastry crisp.
  5. Bake in a 350 degree F oven for about 30 minutes or until the crust is a deep golden brown. Remove from oven and let cool for a few moments. Then, release your pan and enjoy your creation! I sprinkled this with a little flaked salt and it was delicious! Enjoy!
Recipe Notes

This was also delicious warmed up the next day! This version is very family friendly but feel free to try adding different herbs and spices, or other veggie combinations. It will all be beautiful!