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Butternut and spinach pie

I saw this recipe in a magazine at a friend’s house and I adapted to Us measures and tweaked the recipe a bit. I am sorry but I do not remember the original source of the recipe. If I come across it I will add the notation to the post.


2 ½ cups of unbleached flour

¼ cup polenta

2/3 cup of unsalted butter, diced and cold

1/3 cup of Romano cheese, finally grated

1 egg


4 cups baby spinach

3 cups of diced butternut squash

2 red onions, diced

Head of garlic, slice off the top (about ¼ inch)

1 ½ cups of sheep ricotta cheese

1 cup of goat cheese

¼ cup of cashews

2 teaspoons of Bouquet Garni

2 teaspoons of cumin seeds

Red pepper, Salt and Pepper to taste

Avocado oil



Place flour, polenta and a pinch of salt into the food processor, pulse to combine. Now pulse in butter until small pea size grains appear, next pulse in cheese. Turn on processor and slow add a tablespoon at a time of cold water until the dough starts to form a large ball. Stop with water, roll out onto a floured surface and knead dough until smooth, form into a ball, wrap in plastic wrap and chill for at least 2 hours.

Preheat oven to 375 degrees

Line two baking sheets with parchment paper

Place the squash into a large bowl, drizzle with oil and add the bouquet garni, cumin seeds and red pepper flakes, toss to coat and spread out on one of the baking sheets and place in the oven for about 45 minutes or until tender

On the other baking sheet spread out the onions and place the garlic head cut side up, drizzle a bit of oil on the garlic head and about 20 minutes in add the onion/garlic sheet to the same oven with the squash. Remove after 20 minutes and set aside to cool.

Okay while the veggies are in the oven blanch the spinach, working in batches, for about 15 seconds, place blanched spinach into a salad spinner to remove the water.

Once onions and garlic have cooled, place in a bowl, squeeze garlic out of their skins into the bowl with the onions, smash the onions and garlic together. Now add the squash to the bowl and toss to combine.

In a bowl mix together, the ricotta and got cheese and set aside

Parchment line a 9-inch spring form pan. I use a 2-inch-high pan.

Remove dough from fridge and divide into one 2/3 ball and a 1/3 ball. Roll out the 2/3 ball to fit a 9-inch spring form pan, making sure the dough goes over the edge.

Starting with the spinach add half to the bottom of the pan, spread evenly. Next followed by the half the squash, then half the cheese mixture, sprinkle with nuts and repeat.

Roll out the 1/3 dough ball and place on top of the pan, crimping the edges together, remove excess dough, cut 3 small holes in the center to top for the steam to release. You can also decorate the top with the extra dough, maybe some leaves, flowers etc. Whip the one egg and brush the top of the dough, try not to let it drip down the sides, it will make it hard to release the pie from the pan. You may sprinkle addition Romano on top before bake. Before placing the oven, place in the fridge for 25 minutes to set.

Bake for about 35 to 30 minutes in the same 375-degree oven or until the dough is golden brown. Let cool for at least 10 minutes before releasing form pan and serving – enjoy

Recipe adapted from a Delicious Magazine.Com

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