Filo pastry dish with roasted butternut squash, feta and thyme

This vegetarian dish is ideal for a weekend meal, and it’s sure to impress family and friends.


  • 1 large butternut squash; halved, peeled, seeded and diced
  • 2 tbsp olive oil; plus extra for brushing
  • 2 sheets filo pastry; thawed if frozen
  • 175 g (1 cup feta); roughly diced
  • 1/2 leek; sliced, washed and drained
  • 2-3 thyme sprigs; torn, plus extra to serve
  • kosher salt
  • freshly ground black pepper


Step 1.
Preheat oven to 200°C (180° fan).

Step 2.
Par-boil butternut squash in a large saucepan of salted, boiling water until just tender to tip of a knife, about 8-10 minutes. Drain well and let cool to one side.

Step 3.
Brush a 20 cm (8″) round pie dish with a little olive oil. Line with the sheets of pastry, letting them overhang the edges of the dish.

Step 4.
Toss the squash with the feta, leek, thyme, 2 tbsp olive oil and some salt and pepper to taste in a mixing bowl.

Step 5.
Arrange on top of the lined pastry, spreading out into a single layer. Bring the edges of the back over the filling, folding and crimping as needed.

Step 6.
Brush the top with more olive oil before baking for about 30 minutes until the pastry is golden-brown.

Step 7.
Remove from the oven and let cool briefly before serving with some fresh thyme as a garnish.

Serves 4 – 6