Roasted Squash And Phyllo Pie Recipes

Steps:

• Thaw phyllo at room temperature for 1 hour. Preheat oven to 425°F.
• Put red lentils in a saucepan with enough water to cover and simmer gently until soft. Drain and put aside.
• Peel squash with a vegetable peeler or knife and cut into 3-inch chunks. Discard seeds. Arrange squash chunks, onion slices and red pepper halves in a single layer on a baking sheet. Sprinkle with 1 teaspoon salt and 2 tablespoons oil. Toss to coat. Roast for 30 minutes, turning once. Remove pepper halves and turn everything again. Roast for 10 more minutes or until vegetables are tender and lightly browned.
• Dump squash into a large bowl. Quarter the onion slices and cut peppers into 1-inch cubes; add to bowl. Sprinkle vegetables with ginger, cumin, cinnamon, cilantro, pepper and 1/2 teaspoon salt. Add raisins and cooked lentils and toss gently; set aside.
• Turn oven down to 375°F Put walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5-7 minutes. Remove walnuts from oven and chop. Add to vegetable mixture and stir gently.
• Heat 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about one third of the spinach and cook, turning with tongs until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and cook until all spinach is wilted, 2-3 minutes total.
• Pour 2 tablespoons olive oil into a small bowl. Spray a 9x3x13-inch baking sheet with vegetable oil spray. Unroll the thawed phyllo sheets so they lie flat.
• With one long side of the dish facing you, start at the left edge and lay one sheet of phyllo crosswise so it covers about half of the bottom and half of the sheet hangs over the side facing you. Spray the phyllo that covers the bottom of the pan with vegetable oil. Lay a second sheet along the right side of the dish, overlapping the first sheet in the middle and overhanging the side facing you. Using a pastry brush, brush with olive oil. Repeat with 2 more sheets, arranging them so they overhang the other side of the dish, alternating spraying the phyllo with vegetable oil or brushing with olive oil. Continue until you've used 14 sheets of phyllo.
• Line the bottom of the dish with half of the spinach, using your hands to open and spread out the leaves. Spoon squash mixture on top and gently flatten with spoon. Cover with the rest of the spinach.
• Fold one of the phyllo sheets over the filling and brush with oil. Fold the sheet next to it over and spray with vegetable oil spray. Do the same for 2 sheets on the other side of the dish. Continue in this way until all of the phyllo is folded over the filling. Then cover the dish with 2 more sheets of phyllo, brushing with oil.
• Bake 30 to 35 minutes until pastry is golden brown. Let stand for 15 minutes before serving, or let cool to room temperature. Warm tomato sauce over medium heat. Cut pie into squares and serve with tomato sauce.

Steps:

• Preheat oven to 400F (200C), with rack positioned in the middle.
• Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
• Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
• Bake for 20 minutes, or until squash is just tender and starting to brown.
• Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
• While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
• Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
• Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
• Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
• Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
• Place the pastry circle on a baking tray lined with baking paper.
• Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
• Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
• Bake in the oven for 25 minutes or until pastry is crisp and golden.
• Cover the vegetables loosely with foil if they look to be over-browning.

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
• Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
• Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
• Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
• Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the squash, onions and chilli flakes in an ovenproof pie dish (or 4 individual dishes). Season and cook for 20 mins until the squash is tender and the onions are starting to char at the edges.
• Meanwhile, put the spinach in a colander and pour over a kettleful of boiling water. Squeeze out any excess liquid and stir into the squash mix. Dot over the feta, crumple up the pastry and place on top, then brush with the oil. Return to the oven and cook for a further 15 mins until the pastry is golden and crisp. Serve with a green salad, if you like.

Steps:

• Preheat the oven to 425°F. Remove the filo from the freezer and thaw at room temperature 1 hour.
• Meanwhile, trim off both ends of the squash. Cut it in half crosswise where the neck joins the rounded body. Working with the neck end, peel off the tough skin with a vegetable peeler (or stand it on end and cut off the skin with a large knife). Cut into 3-inch chunks. Cut the rounded end in half and scoop out and discard the seeds with a spoon. Peel with a vegetable peeler or a knife and cut into 3-inch chunks.
• Put the squash chunks, onions, and red pepper halves on a baking sheet so that the vegetables are as much in a single layer as possible. Sprinkle with 1 teaspoon salt and 3 tablespoons oil. Toss to coat the vegetables with the oil. Roast 30 minutes, turning the vegetables once with a spatula. Remove the pepper halves and turn everything again. Roast 10 more minutes, or until the vegetables are tender and lightly browned. Dump the squash into a large bowl. Quarter the onion slices and cut the pepper into 1-inch cubes; dump them both into the bowl. Sprinkle the vegetables with the ginger, cumin, cinnamon, cilantro, 1/2 teaspoon salt, and the pepper. Add the raisins and toss gently; set aside.
• Turn the oven temperature down to 375°F. Put the walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5 to 7 minutes. Remove from the oven and chop; dump them into the bowl with the vegetables and stir gently.
• Meanwhile, heat the remaining 2 tablespoons olive oil with the garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes to flavor the oil. Add about one-third of the spinach and cook, turning it in the oil with tongs, until wilted, about 1 minute. Add more spinach and cook, turning as before, and then add the remaining spinach. Sprinkle with the remaining 1/2 teaspoon salt and cook until all the spinach is wilted, 2 to 3 minutes total.
• To assemble the pie, have ready a 9x13-inch baking dish and a pastry brush. Pour 1/3 cup olive oil into a small bowl. Set that on a work area with the filo and the vegetables. Open the package of thawed filo and unroll the pastry sheets so that they lie flat. Brush the baking dish with olive oil. Arrange the dish so that one long side faces you. Starting at the left edge of the dish, lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arrange them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo. (As you're working, you'll come across some sheets of pastry that stick together and rip. Discard them if you need to-you have more sheets than you need.)
• Line the bottom of the dish with about half of the spinach, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the spinach. Working with the side of the dish facing you, fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each with more oil. (You may run out of oil. That's fine, just pour more into the dish.)
• Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature. Cut pie into squares and serve.