Butternut and feta pie
The sage is a winner with the feta cheese and butternut. Remember, feta cheese is fairly salty, so go easy on the salt.
• 720 g butternut, peeled
• about 100 ml olive oil
• salt and freshly ground black pepper
• 2 x 400 g sheets flaky pastry
• 6 fresh sage leaves
• 3 rounds feta cheese, crumbled
• 1 egg, whisked
Heat the oven to 180 °C. Cut peeled butternut into thin slices. Drizzle half the olive oil on a large baking sheet and arrange butternut slices in a single layer. Drizzle with remaining olive oil and season with salt and pepper. Bake for about 35 minutes or until butternut is
done. Remove from oven and set aside to cool. Put one sheet flaky pastry on a work
surface. Use a side plate to cut out two pastry circles. Put the two pastry circles
on a well-greased baking sheet. Arrange a single layer of butternut on each pastry
circle, keeping a 2 cm edge clear. Put a sage leaf on top of the butternut on each
circle. Scatter a layer of feta cheese on top.
Repeat layers twice more. Cut out two circles from the remaining sheet of pastry so they are 4 cm larger in diameter than the previous two circles. Brush the edges of the pastry circles with the filling with whisked egg. Cover each pie with the larger pastry circle, pressing the edges together firmly. Cut small crosses in the top layer of the pastry and brush with whisked egg. Bake for 40 minutes or until pastry is crisp and golden. Remove
from oven and serve hot.
When we hear the word 'pie' most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious.
Try out our Butternut and feta pie plus a few more:
Edition SARIE FOOD April / May 2014 | Story Tasty veggie pies | Recipe Butternut and feta pie