Homemade Squash and Leek Pie

Homemade Squash and Leek Pie


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Eating healthy? Try this squash and leek pie recipe!

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Chicago, IL

Time needed

35 min preparation + 60 min cooking

Serving Size / Yield

8 servings


  • 2½ lb Winter or Butternut Squash
  • ½ cup Chopped Italian Parsley
  • ¼ cup Fresh Mint
  • 2 Tbsp Fresh Dill
  • ¼ tsp Freshly Grated Nutmeg
  • 1 cup (about 5 Ounces) Feta Cheese, crumbled
  • ½ cup Grated Parmesan Cheese
  • 3 Tbsp Olive Oil, divided, plus 3-4 tablespoons for brushing fillo
  • 3 Large Leeks, white and light green parts only
  • 2 Large Garlic Cloves, minced or pressed
  • 3 Eggs
  • Salt & Pepper
  • 9 Sheets Filo Dough

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Start by halving the squash and scrape away the seeds and membranes, then cut the flesh into 4-inch square pieces. (For butternut squash, cut in half crosswise about the bulb bottom part, then cut these halves into lengthwise quarters and scrape away seeds and membranes.)
Now steam the squash until tender, for 15 to 20 minutes, and transfer to a colander to allow to cool and drain for 15 minutes.
Once cooled, peel and place in a bowl.
Mash together and then stir in the parsley, mint, dill and nutmeg.
Next add feta and Parmesan.
Preheat the oven to 375 degrees.
Heat 2 tbs. of the olive oil in a large non-stick skillet over medium heat and add the leeks.
Cook for about 5 to 10 minutes.
Now add garlic and continue to cook for another minute until fragrant.
Remove from heat and add contents of the pan to the squash.
In a bowl, beat the eggs and remove 2 tbs. for brushing the tart, then mix remaining egg into squash.
Season with salt and pepper.
Brush a 10 or 12 inch tart pan with 1 tbs of olive oil.
Layer in 4 sheets of filo dough, (Make sure to brush each sheet with olive oil.) and placing them not quite evenly on top of each other.
The edges should overlap the sides of the pan all the way around.
Fill the pan with the squash mixture and fold the edges over.
Brush with olive oil then layer 5 more sheets of dough over the top.
Make sure to brush each sheet with olive oil.
Crimp the edges into the sides of the pan and brush top of pie with the beaten egg mixture.
Take a knife and pierce several holes into the top of the pie.
Put in the oven and bake for 40-50 minutes.

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