Discover the irresistible charm of Greek cuisine with our Roasted Butternut Ricotta Feta Phyllo Pie—a dish that promises to tantalize your taste buds and impress your guests! This savory pie combines the sweet, nutty flavor of roasted butternut squash with creamy ricotta and tangy feta, all enveloped in crispy, golden phyllo pastry. Perfect for a cozy dinner or a festive gathering, this recipe is not just a meal; it's a culinary experience that will have everyone asking for seconds. Ready to elevate your cooking game? Dive into our recipe and unlock the secrets to creating this delightful dish!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 cups ricotta cheese
- 1 cup feta cheese, crumbled
- 1 package phyllo dough
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 eggs
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel and cube the butternut squash into roughly 1-inch pieces. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring once halfway through, until the squash is tender and lightly caramelized.
- While the squash is roasting, prepare the cheese mixture. In a large mixing bowl, combine ricotta cheese, crumbled feta, beaten eggs, and a pinch of salt and pepper. Mix until well combined.
- Reduce the oven temperature to 375°F (190°C) once the squash is roasted.
- Prepare a 9-inch baking dish by brushing the bottom and sides with remaining olive oil.
- Carefully layer phyllo sheets into the baking dish, brushing each sheet lightly with olive oil. Allow excess phyllo to hang over the edges of the dish.
- Spread a thin layer of the cheese mixture on the bottom of the phyllo-lined dish.
- Add the roasted butternut squash cubes evenly over the cheese mixture.
- Pour the remaining cheese mixture over the squash, ensuring even distribution.
- Fold the overhanging phyllo edges over the top, creating a rustic, slightly crumpled crust. Brush the top with additional olive oil.
- Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy and the filling is set.
- Remove from the oven and let cool for 10-15 minutes before serving.
- Garnish with fresh thyme leaves before slicing and serving.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that is firm and heavy for its size, with a smooth, unblemished skin for the best flavor and texture.
- Perfectly Roasted Squash: Ensure your squash cubes are evenly cut to promote even roasting. Stir them halfway through the cooking time to achieve that lovely caramelization.
- Phyllo Dough Handling: Phyllo dough can dry out quickly, so keep it covered with a damp cloth while you work with it. Brush each layer lightly with olive oil to create a flaky, crispy texture.
- Cheese Mixture Variations: Feel free to experiment with different cheeses! Adding a bit of goat cheese or mozzarella can enhance the creaminess and flavor profile of the filling.
- Baking Time: Keep an eye on your pie as it bakes; ovens can vary. You're looking for a golden-brown crust and a filling that is set but still slightly soft in the center.
- Let it Rest: Allow the pie to cool for 10-15 minutes before slicing. This helps the filling set up a bit more, making it easier to serve.
- Garnish for Presentation: Fresh thyme not only adds a pop of color but also enhances the dish's aroma. Consider adding a sprinkle of pomegranate seeds for a festive touch!
Nutrition Facts
Calories: 385kcal
Carbohydrates: 28g
Protein: 16g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 95mg
