Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
200g ready-made filo pastry (at room temperature)
1 butternut squash, peeled and cut into chunks
5 red onions, sliced
2tbsp olive oil
1tbsp balsamic (or red wine) vinegar
2tsp brown sugar
200g feta cheese (or vegan version)
2tsp dried oregano
½tsp chilli flakes (ie not much)
2 sprigs rosemary
50g pine nuts (optional)
You will need a spring-form tin and a pastry brush
Filo pastry is tricky to handle as it dries out as soon as you look away from it, so have a damp tea towel/kichen roll handy to cover it if needed – and ensure that all the other ingredients are prepped and ready to assemble before you open the packet.
Filo pastry is tricky to handle as it dries out as soon as you look away from it, so have a damp tea towel/kichen roll handy to cover it if needed – and ensure that all the other ingredients are prepped and ready to assemble before you open the packet.
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