Spiced Squash and Phyllo Pie
Published Sept. 28, 2023
- Total Time
- 2 hours, plus 15 minutes’ resting
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 40 minutes, plus 15 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 3 tablespoons extra-virgin olive oil
- ¾cup whole, unsalted almonds
- Salt and black pepper
- 1large onion, diced small (about 3 cups)
- 1½pounds butternut squash, cut in ½-inch chunks (about 4 cups)
- ½cup currants or golden raisins
- ½lemon, flesh and rind finely diced, or 1 small preserved lemon, seeded and finely chopped
- 1teaspoon ground cumin
- 1teaspoon ground turmeric
- ½teaspoon ras el hanout or garam masala
- ⅛teaspoon ground cayenne
- ¾cup unsalted butter, melted (1½ sticks), or a mixture of butter and olive oil
- 10sheets frozen phyllo dough, thawed
- 2large eggs
- 1½cups full-fat plain yogurt
- 4ounces crumbled feta
- Confectioners’ sugar, for dusting
- Ground cinnamon, for sprinkling
Nutritional analysis per serving (8 servings)
624 calories; 46 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 12 grams protein; 706 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 3 tablespoons olive oil in a skillet over medium-high. Add almonds and fry gently for about 2 minutes, until fragrant and beginning to brown. Set aside to cool, then rough chop in a food processor (or hand chop) and season with salt. Set aside.
- Step 2
In a Dutch oven or heavy skillet, warm remaining ¼ cup olive oil over medium-high heat. Add onion and cook, stirring, until lightly browned and softened, about 10 minutes.
- Step 3
Add squash, season well with salt and pepper, and stir to coat. Add ½ cup water, cover pot and cook until squash is tender, about 10 minutes.
- Step 4
Add currants, chopped lemon, cumin, turmeric, ras el hanout and cayenne, and mix gently to incorporate. Transfer mixture to a baking sheet and spread out to allow to cool to room temperature. Taste and adjust seasoning. It should be highly seasoned. (The filling can be made up to 2 days in advance, covered and refrigerated. Allow to come to room temperature before continuing.)
- Step 5
Heat the oven to 375 degrees.
- Step 6
Build the pie: Using a pastry brush, butter a 9-inch springform pan. Lay a sheet of phyllo across the pan and press down so it covers the bottom and the edges overhang. Paint or drizzle more butter over the sheet, including the overhang. Layer another sheet over, slightly rotated, and press down. Continue until you have a total of 6 sheets, rotating slightly and buttering each layer, leaving the edges overhanging.
- Step 7
Spread bottom of pan with the reserved chopped almonds, then spoon in squash mixture and spread to an even thickness. Beat the eggs into the yogurt, then pour over squash mixture and top with feta.
- Step 8
Cover with 4 more sheets of phyllo dough, buttering between layers. Gather overhanging sheets, a few layers at a time, folding them to the center and pressing down to smooth (it’s OK if the top sheets crack a little). Lightly butter the top. Pie may now be refrigerated for up to 2 days, or proceed with baking.
- Step 9
Place the pan on a foil-lined baking sheet. Bake for 45 minutes to 1 hour, until crisp and golden. Let rest at least 15 minutes.
- Step 10
To serve, unmold and dust top generously with confectioners’ sugar. Sprinkle with pinches of cinnamon.
Private Notes
Comments
I just made this, and the flavors were mostly great. I was just confused by the instruction on the lemon: “one half lemon, flesh and rind, finely diced.” I took this to mean the entire half lemon, which I don’t think was correct, as the pith—the white part between the meat and the peel—was extremely bitter and pretty much ruined the other great flavors. Next time (my wife liked it enough to ask me to try it again) I am going to zest half a lemon and add the juice and leave out the pith.
Against all odds, and all notes, I tried the recipe as written. Guess what? It was splendid.
This was very good, festive enough for a holiday dinner. I made some adjustments to make it more healthy and to our preferences: - Roasted the squash cubes in the oven - Used a fresh lemon, but removed the pith - Used all the sheets in a half package of Athens Phyllo Dough Pastry Sheets (small sheets so way more than 10) - Drizzled and brushed the phyllo sheets with olive oil rather than butter (1 1/2 sticks - you must be kidding!), and not on every sheet - Used nonfat yogurt
This was unbelievably good. We had it last week for the first time, and I'm making it again tomorrow, for company this time. Full disclosure: I did add chickpeas and baby spinach to make it feel more like a well-rounded meal. The flavors were fabulous! The preserved lemon is key. (And they're really easy to make.) Thanks, David Tanis!
Didn't use the powdered sugar...why? Preserved lemon is the way to go in my opinion. Am wondering if you can assemble in advance or if the phyllo will get too soggy.
David Tanis's idea of a make-ahead veg main, to serve with Roasted Eggplant Salad and Saffron Ginger Pears.
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