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Butternut squash, leek and za'atar pie

Golden, flaky pie with a rich, creamy filling and sweet squash.
Za’atar and leek bring cozy, savory depth in every bite.
Warm maple-sweet flavors, crisp pastry, and melty cheese.

pies ⏱ 90 min 430 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Butternut squash, leek and za'atar pie
v7 · rb0e705f985 20260727Z1751 60 ml olive oil 2 pieces puff pastry sheet 1 piece egg sea salt to taste black pepper to taste 🔥 preheat oven to 190°C 🔥 ⏱ 15 min mix the squash with olive oil, maple syrup, cinnamon and salt; bake until just cooked, cool 15 min then refrigerate until needed 🍳 ⏱ 8 min cook leeks and spring onions with garlic and olive oil until softened; add za'atar 1 min; add chard with water 2 min; transfer to cool 15 min then refrigerate until needed ⏳ ⏳ 15 min mix cream cheese and feta until softened; add roasted squash and mix to combine; refrigerate until needed ⏳ roll out puff pastry to 25x40cm, trim to 15x40cm, pierce base with a fork, lightly mark a 4 cm border around edges, refrigerate until ready to use 🍽 spoon leek filling onto pastry base avoiding edges, spread cheese filling on top 🔪 brush border with beaten egg, drape chilled pastry over the filling, press and seal along border, trim rough edges ⏳ ⏱ 1 h brush pie and cut-outs with extra beaten egg, arrange cut-outs on top, sprinkle evenly with remaining 1½ tsp za'atar, refrigerate or overnight 🔥 preheat the oven to 210°C fan 🔥 ⏱ 15 min bake the pie from cold until golden, reduce to 170°C fan and bake 45 min until cooked through 🔥 ⏱ 20 min remove from the oven and set aside to cool; transfer onto a platter and serve warm or at room temperature Butternut Squash Pie 🥧 650 g butternut squash 1 tbsp maple syrup ½ tsp ground cinnamon 165 g leek 125 g spring onion 3 pieces garlic clove 2½ tsp za'atar 100 g chard 165 g cream cheese 100 g feta butternut squash, maple syrup, ground cinnamon 30 ml 30 ml cream cheese, feta egg
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Preparation steps

  1. preheat oven to 190°C
  2. mix the squash with olive oil, maple syrup, cinnamon and salt; bake 15 min until just cooked, cool 15 min then refrigerate until needed
  3. cook leeks and spring onions with garlic and olive oil 8 min until softened; add za'atar 1 min; add chard with water 2 min; transfer to cool 15 min then refrigerate until needed
  4. mix cream cheese and feta until softened; add roasted squash and mix to combine; refrigerate until needed
  5. roll out puff pastry to 25x40cm, trim to 15x40cm, pierce base with a fork, lightly mark a 4 cm border around edges, refrigerate until ready to use
  6. spoon leek filling onto pastry base avoiding edges, spread cheese filling on top
  7. brush border with beaten egg, drape chilled pastry over the filling, press and seal along border, trim rough edges
  8. brush pie and cut-outs with extra beaten egg, arrange cut-outs on top, sprinkle evenly with remaining 1½ tsp za'atar, refrigerate at least 1 hour or overnight
  9. preheat the oven to 210°C fan
  10. bake the pie from cold 15 min until golden, reduce to 170°C fan and bake 45 min until cooked through
  11. remove from the oven and set aside to cool for at least 20 minutes; transfer onto a platter and serve warm or at room temperature

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