Vegetable pie with Squash and Spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pie wrapped in crisp phyllo pastry, filled with roasted butternut squash, spinach, dried cranberries, nuts, and warming spices. Rich and satisfying as an appetizer or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 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
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 485mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.