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Butternut Squash and Spinach Pie

Katerina, Diethood
  • 85 minutes
  • Serves 6

INGREDIENTS

3 tbsp

olive oil

1

small butternut squash (, halved, seeded, sliced into half-moon rounds)

2

yellow onions (, each onion cut into 6 wedges)

kosher salt and fresh pepper (, to taste)

3

sprigs of thyme

3

garlic cloves (, chopped)

2 cans

((13.5-ounces each) spinach, well drained, pat dry with paper towel)

3

eggs (, lightly beaten)

1/2 tsp

ground nutmeg

1 cup

crumbled feta cheese

butter for dish

20

phyllo sheets (, thawed)

6 tbsp

butter (, melted)