04/11/2026
🤩Recipe of the Week 🤩
🎆Bonfire Night pies🎆
Crisp filo cases with a butternut squash filling make a cosy combination on a chilly evening
🎆Ingredients 🎆
⭐️1 butternut squash (about 1kg), peeled, halved, deseeded and cut into 3cm chunks
⭐️1 large onion, roughly chopped
⭐️20g fresh sage, leaves roughly chopped
⭐️1 cal cooking spray*
⭐️200g spinach, roughly chopped
⭐️20g fresh vegetarian Parmesan-style cheese, finely grated
⭐️2 x 39g filo pastry sheets
⭐️Mixed-leaf salad, to serve
🎆Method 🎆
⭐️Preheat your oven to 200°C/fan 180°C/gas 6. Spread the squash, onion and sage on a non-stick baking tray in a single layer. Season lightly, spritz with 1 cal cooking spray, cover with foil and bake for 25 minutes. Remove the foil and bake for a further 15 minutes or until caramelised and softened. Add 2 tbsp water and the spinach to the tray, then cook for 2-3 minutes until wilted. Roughly mash all the veg together and add the cheese.
⭐️Lay the filo pastry sheets on a board and cut each one in half so you get 4 rough squares. Leave a square on the board and cover the ones you’re not using with a tea towel to keep the pastry soft. Spoon a quarter of the squash mixture to the bottom half of the square, leaving a border at the edges. Fold in the sides and turn over the bottom of the pastry so the filling is covered.
⭐️Roll the filled section away from you 2-3 times until the contents are fully encased and you get a rectangular shape. Repeat the process with the remaining pastry squares and the rest of the filling.
⭐️Transfer the pies to a large, non-stick baking tray and spritz with a little 1 cal cooking spray. Bake at 200°C/fan 180°C/gas 6 for 20 minutes, or until golden and crisp. Serve 1 pie per person – you can enjoy them warm or cold with the salad.