Diethood · by Katerina Petrovska★ 5.0 (6)
Butternut Squash and Spinach Pie
NUTRITION · PER SERVING100M COOK
CAL 14%·PRO 17%
CARBS 29G41% OF CAL
4G FIBER0G ADDED3G INTRINSIC22G OTHER3G TOTAL SUGAR
FAT 15G49% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory phyllo pie filled with roasted butternut squash, spinach, and feta cheese. Golden and crispy on the outside, creamy and earthy within.
mainmediterranean🥧 baking dish🫕 dutch oven🔥 ovenvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 tablespoons olive oil
- 1 small (about 1.5 to 2 pounds) butternut squash (peeled, halved, seeded, and sliced into half-moon rounds)
- 2 yellow onions (each onion cut into 6 wedges)
- kosher salt and fresh ground black pepper (to taste)
- 3 sprigs fresh thyme
- 3 cloves garlic (finely chopped)
- 2 cans (13.5 ounces each) spinach (well-drained, pat dry with paper towels)
- 3 eggs (lightly beaten)
- ½ teaspoon ground nutmeg
- 1 cup crumbled feta cheese
- 20 phyllo sheets (thawed)
- 6 tablespoons butter (melted)
At a glance
PER SERVING · TIME 100M
CAL 14%·PRO 17%
CARBS 29G41% OF CAL
4G FIBER0G ADDED3G INTRINSIC22G OTHER3G TOTAL SUGAR
FAT 15G49% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 631mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 532mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.