This spinach and squash pie makes a perfect alternative for a vegeterian dish this Christmas.
3 tbsp olive oil
1 butternut squash (about 770g), peeled and cut into small wedges
2 tsp chilli flakes
400g frozen spinach, defrosted and squeezed dry
200g Greek-style salad cheese, chopped
150ml Greek-style yogurt
50g butter, melted
4 large sheets of filo pastry
Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan, then fry the squash over a medium-high heat for 10 minutes until tender, adding the chilli flakes towards the end of cooking. Transfer to a bowl to cool a little, then mix in the spinach, cheese and yogurt. Season well, then set aside.
Butter a sheet of filo pastry and use to line a roughly 26cm x 16cm shallow tin so the ends overhang. Repeat with 2 more sheets, laying them in alternate directions, so you get a good amount of pastry overhang on all sides of the tin.
Spoon the squash and spinach filling evenly into the prepared tin in an even layer. Cut the remaining sheet of filo in half, butter both pieces and lay over the top of the filling. Fold the overhanging pastry into the centre to encase the filling.
Brush the top of the pie with a little more melted butter, then bake in the oven for 25-30 minutes until golden and piping hot. Turn out or slice in the tin into portions.