Greek-style Squash, Feta & Rainbow Chard Pie (v)

Serves: 4-6

Prep time: 15 minutes 

Cooking time: 50 minutes

Ingredients:

200g filo pastry - 4 sheets

1 lemon

3 tbsp. olive oil

1 tbsp white wine vinegar (optional)

1/2 bunch fresh thyme, stalks removed and finely chopped /  2 tsp dried thyme 

2 red onions, finely chopped

450g squash - I used acorn, butternut or any other would work too

200g rainbow chard 

200g feta cheese, roughly chopped / crumbled

1 x 23cm oven-proof skillet pan 

Method:

• Peel and chop the squash into thin quarter slices, first slicing it vertically and removing the seeds. Then slice horizontally into thin slices, about 0.5cm thick, and then in half again. 

• Heat 1 tbsp oil in a heavy based frying pan, and add the chopped red onion. Fry on a medium-high heat for a couple of minutes until softened. Add a dessert spoon of brown sugar, reduce the heat to medium and heat for a further few minutes to caramelize.

• Add the squash & half of the thyme to the onion with another tbsp of oil and stir until evenly mixed. Season generously with sea salt & black pepper. Fry for a further 10 minutes or so, until the squash is soft, tender and has started to brown. 

• Meanwhile, preheat the oven to 180°C. Wash and roughly chop the rainbow chard into pieces about 2 inches in size and transfer to a large mixing bowl. Add the squash mixture to the bowl, along with half the feta, remaining vinegar, the juice & zest of the lemon & an extra glug of olive oil. Stir until evenly mixed throughout. 

• Grease the skillet pan with olive oil and a dusting of flour to prevent sticking. Trim 4 sheets of filo pastry into squares, 1/3 larger than the pan in size. Line the pan with the filo pastry 1 sheet at a time, brushing with a little olive oil between each sheet, and placing diagonally on top of each other.  You will need to work quickly doing this to ensure the feta does not dry and become brittle. 

• Transfer the squash mixture into the pastry-lined pan and spread evenly. Top with the remaining feta and fold the overhanging pastry into the centre and scrunch to encase the pie. Brush both the filling and pastry with a little olive oil, sprinkle with sea salt and place in the preheated oven. Bake for 35-40 minutes approx. until golden brown and baked through. If the pastry is starting to burn cover top with a piece of foil. 

• Remove from oven and allow to cool for a few minutes before removing from the pan. Slice into portions and serve warm with balsamic vinegar & crusty bread, or roast potatoes for a heartier meal. Delicious reheated for 2 days!