• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Vegetable pie with Squash and Spinach

January 19, 2022 by Lucy Parissi Leave a Comment

76 shares
Jump to Recipe

Vegetable pie with squash, spinach and hummus in crisp filo pastry. These vegan pies are perfect for sharing as an appetizer or main course. 

Post may contain affiliate links. For more information, check my disclosure

spiral vegetable pies with sesame seeds

In Collaboration with Artesano de Argento

January is a month of resolutions. Whether it is going to the gym, cooking more meals from scratch, eating less meat or taking up a new hobby,

A lot of us are taking part in Veganuary or simply increasing the number of plant-based meals we enjoy. 

These vegetable pies are my go-to vegan recipe to share whenever we have friends over.  They appeal to vegans and meat eaters alike and are easy to serve as they are baked in individual portions.

Picture a golden crisp and flaky crust with a delicious filling made with butternut squash, onions, chestnuts, pine nuts, cranberries, spinach and hummus.

Serve as a main course with a crisp green salad, or share as an appetizer paired with my favourite red wine – Artesano de Argento Organic Fairtrade Malbec Cabernet Franc.

This deliciously rich wine is certified organic and vegan so you can add it to your Veganuary shopping list. Artesano de Argento Fairtrade Organic Malbec Cabernet Franc is available at / from Sainsbury’s and selected retailers.

Artesano De Argento Malbec with wine glass on the side

You will need

The filling can be made up to a day in advance and kept chilled until you are ready to assemble your veggie pies.

  • Butternut squash 
  • Onion and garlic
  • Dried cranberries or you can use raisins
  • Pine nuts
  • Chestnuts – these are easily available peeled and cooked in vacuum packs but you can leave them out if preferred
  • Spinach
  • Hummus – i usually use store bought for convenience but you can also make your own
  • Paprika, cumin, allspice and cinnamon 
  • Filo pastry (also spelled phyllo which more accurately reflects the Greek spelling)
  • Olive oil to brush on the pastry
  • Sesame seeds 

How to make my Vegetable Pie Recipe

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat.

squash, onion and spices in a skillet

Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water when the pan gets too dry. Cook for ten minutes or until the squash is cooked through.

Vegan pie filling cooking in a skillet

Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.

Cooking diced squash and spinach in a skillet

Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.

Stirring hummus into vegetable pie filling

Assemble your filo spirals. Rinse a clean linen towel in cold water and wring it out. Open the packet of pastry and keep covered with the towel to keep from drying out.

Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.

Collage showing how to shape a filo pie into a spiral

Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.   

Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.

Vegetable Filo Pies twisted into spirals on baking tin

Storing and freezing

The pies are best eaten as soon as they are cool enough! Keep any leftovers in the fridge for up to a day and reheat in the oven at 180C (350F) for 10-15 minutes to refresh the pastry.

You can freeze the assembled pies before baking them on their baking tray. Bake from frozen, adding 10 minutes to the cooking time.

Vegetable pie variations

You can replace the hummus with vegan soft cheese or feta style cheese if you like. 

Any type of greens can be used in place of the spinach, such as kale or chard but they will need to be cooked for longer.

Overhead photo of vegetable pies sprinkled with sesame seeds

Check out these popular vegan recipes!

  • Dal Makhani
  • Mushroom Bourguignon – Rich, Delicious and Vegan!
  • Vegan Jackfruit ‘Pulled Pork’ Tacos
  • Perfect Jacket Potatoes with Vegan Fajitas Topping
  • Vegan Shepherd’s Pie with Jackfruit Ragu
  • The BEST Vegan Chocolate Cake

HAVE YOU MADE MY VEGAN PIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

spiral vegetable pies with sesame seeds

Vegetable pie with Squash and Spinach

Lucy Parissi | Supergolden Bakes
Vegetable pie with squash in crisp flaky filo pastry. These vegan pies are perfect for sharing as an appetizer or main course.
No ratings yet
Print Rate
Course: Appetizer, Main Course
Cuisine: Continental
Keyword: Vegan Pie Recipe, Vegetable Pie Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
Calories: 1169kcal

Ingredients

For the filling

  • 1 tbsp olive oil
  • 1 onion , finely diced
  • 2 garlic cloves , minced
  • 450 g (1 lb) butternut squash, cut into small cubes
  • 65 g (1/2 cup) dried cranberries, diced
  • 1 tsp salt
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 70 g (1/2 cup) pine nuts
  • 130 g (1 cup) cooked chestnuts, diced
  • 90 g (3 cups) spinach, shredded
  • 250 g (1 cup) hummus
  • 9 sheets filo pastry (phyllo)
  • 120 ml (1/2 cup) olive oil, or as needed
  • 2 tbsp sesame seeds

Instructions

  • Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat. Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water or vegetable stock if the pan gets too dry. Cook for ten minutes or until the squash is cooked through.
  • Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.
  • Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.
  • Assemble your filo spirals. Open the packet of pastry and keep covered with a clean kitchen towel. Rinse the towel in cold water and wring it out to keep the filo from drying out.
  • Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.
  • Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.
  • Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.

Notes

Prep Ahead

The filling can be made up to a day in advance and kept chilled until you are ready to assemble your veggie pies.

Storing and freezing

  • The pies are best eaten as soon as they are cool enough! Keep any leftovers in the fridge for up to a day and reheat in the oven at 180C (350F) to refresh the pastry.
  • You can freeze the assembled pies before baking them on their baking tray. Bake from frozen, adding 10 minutes to the cooking time.

Vegetable pie variations

  • Replace the hummus with vegan soft cheese or feta style cheese if you like. 
  • Any type of greens can be used in place of the spinach, such as kale or chard but they will need to be cooked for longer.

Nutritional Info

Calories: 1169kcal | Carbohydrates: 175g | Protein: 25g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Sodium: 1743mg | Potassium: 662mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6378IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 11mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

« Salted Caramel Brownies
Braised Chicken Thighs »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fryer Salmon Fillets on a green plate
Air Fryer Bluberry Muffins
air fryer corned beef brisket
Air Fryer Gammon with redcurrant glaze on a plater with slice cut
Slices of air fryer banana bread, stacked, on a patterned plate
Air Fryer Brownies, stacked

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook