Butternut Squash Spinach Goat Cheese Pie Recette

Indulge in this exceptional Butternut Squash, Spinach, and Goat Cheese Pie! A flaky, cheesy pastry crust cradles a savory filling of roasted butternut squash, wilted spinach, creamy goat cheese, and aromatic spices. This show-stopping pie is perfect for a special occasion or a comforting weeknight dinner. Serves 6-8. Prep time: 30 minutes. Cook time: 1 hour 15 minutes. Plus chilling and defrosting time.

Préparation 30 min

Cuisson 115 min

Calories 1119.8 kcal

Protéines 72g

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Butternut Squash Spinach Goat Cheese Pie

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Butternut Squash Spinach Goat Cheese Pie

1 medium butternut squash (about 1kg), peeled, seeded, and sliced
4 tablespoons olive oil
1 teaspoon cumin seeds
Ras El Hanout Spice Mix
Chili Flakes
Red Onions
Garlic Cloves
Baby Spinach
Ricotta Cheese
50g pine nuts, toasted
Goat Cheese
Plain Flour
50g polenta
115g cold unsalted butter, cubed
Parmesan Cheese
Free Range Egg

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Comment préparer Butternut Squash Spinach Goat Cheese Pie

Make the pastry: Combine flour, polenta, and salt in a food processor. Pulse in cold butter until the mixture resembles breadcrumbs. Gradually add ice water until a dough forms. Knead gently, wrap in cling film, and chill for 20 minutes.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
Roast the squash: Toss butternut squash slices with 2 tablespoons olive oil, cumin seeds, ras el hanout, chilli flakes, salt, and pepper. Spread on roasting trays and roast for 40 minutes, stirring occasionally.
Roast the onions: Meanwhile, toss sliced onions and garlic with remaining olive oil on a separate tray. Add to the oven halfway through the squash roasting time (20 minutes).
Prepare the spinach: Blanch spinach in boiling water, then refresh under cold water and squeeze dry. Chop and mix with ricotta cheese and season.
Assemble the pie: Roll out two-thirds of the pastry and line a 23cm springform tin. Layer half the spinach mixture, half the roasted squash, half the pine nuts, and half the goat cheese. Repeat layers. Top with the garlicky onions.
Roll out the remaining pastry and cover the pie, sealing the edges. Cut a hole in the center and decorate with pastry leaves. Brush with beaten egg and sprinkle with parmesan. Chill for 20 minutes.
Freeze (optional): Cover with cling film and foil and freeze uncooked for up to 1 month. Thaw completely in the refrigerator before baking.
Bake: Bake at 200°C (180°C fan/Gas Mark 6) for 30-35 minutes, or until the pastry is golden brown. Let cool in the tin for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

55g

Fat

135g

Carbs

43g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Vegetarian Proteins European American Moroccan Healthy Vegetarian Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Butternut Squash Spinach Goat Cheese Pie ?

Butternut Squash Spinach Goat Cheese Pie prend environ 145 minutes du début à la fin — environ 30 minutes de préparation et 115 minutes de cuisson.

Combien de calories contient Butternut Squash Spinach Goat Cheese Pie ?

Butternut Squash Spinach Goat Cheese Pie contient environ 1119.8 calories par portion, avec environ 72 g de protéines, 43 g de glucides et 86 g de lipides.

De quels ingrédients ai-je besoin pour Butternut Squash Spinach Goat Cheese Pie ?

Les principaux ingrédients de Butternut Squash Spinach Goat Cheese Pie sont Butternut Squash, Olive Oil, Cumin Seeds, Ras El Hanout Spice Mix, Chili Flakes, Red Onions. Consultez la liste complète avec les quantités ci-dessus.