Squash, spinach & feta puff pie

Name: Squash, spinach & feta puff pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 15 g butter; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 385 g pack Cooks’ Ingredients Butternut Squash Slices, roughly chopped; 50 g pine nuts; 500 g frozen Essential Whole Leaf Spinach, defrosted; 125 g Essential Greek Feta, crumbled; 100 g essential Waitrose soft cheese; 320 g puff pastry sheet; ½ tbsp milk, for brushing; 1 tsp sesame seeds

A weeknight pie is totally achievable with the right ingredients. This twist on a Greek spanakopita takes just 10 minutes' prep.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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15g butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
385g pack Cooks’ Ingredients Butternut Squash Slices, roughly chopped
50g pine nuts
500g frozen Essential Whole Leaf Spinach, defrosted
125g Essential Greek Feta, crumbled
100g essential Waitrose soft cheese
320g puff pastry sheet
½ tbsp milk, for brushing
1 tsp sesame seeds

Melt the butter in a large frying pan and cook the onion, garlic, butternut and pine kernels over a medium heat for 10 minutes until the onions are softened and golden. Season well.
Preheat the oven to 200ºC, gas mark 6. Lightly squeeze the excess water out of the spinach (see cook’s tip). Stir the spinach, feta and soft cheese into the vegetables, then spoon into a pie dish or small roasting tin approx 25x20cm, or a little smaller than the pastry sheet.
Unroll the pastry and lay it on top of the filling, tucking in the edges. Brush with milk, scatter with the sesame seeds and bake for 20-25 minutes until the pastry is puffed and dark golden and piping hot throughout.