Ingredients
The following ingredients have 72 Servings
- 1 tbsp olive oil
- 1 onion (, finely diced)
- 2 garlic cloves (, minced)
- 450 g (1 lb) butternut squash, (cut into small cubes)
- 65 g (1/2 cup) dried cranberries, (diced)
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 70 g (1/2 cup) pine nuts
- 130 g (1 cup) cooked chestnuts, diced
- 90 g (3 cups) spinach, shredded
- 250 g (1 cup) hummus
- 9 sheets filo pastry ((phyllo))
- 120 ml (1/2 cup) olive oil, or as needed
- 2 tbsp sesame seeds
Instruction
- Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat. Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water or vegetable stock if the pan gets too dry. Cook for ten minutes or until the squash is cooked through.
- Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.
- Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.
- Assemble your filo spirals. Open the packet of pastry and keep covered with a clean kitchen towel. Rinse the towel in cold water and wring it out to keep the filo from drying out.
- Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.
- Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.
- Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.
