Squash, feta and nettle pie

This pie was made from the last crop of 2016 – a tiny squash that had been sitting on the windowsill all winter refusing to ripen – and the first crop of 2017 – nettles which have been springing up all over the garden. You may prefer to use spinach.

Squash, feta and nettle pie (serves 2)

Ingredients:

300g squash

25g nettles (or 50g spinach)

30g butter

1 packet of ready-made filo pastry

100g feta

25g walnuts

Method:

Peel squash, cut into chunks, toss in oil, and bake at 200C/180C fan/Gas 6 for 20 minutes until tender. Leave to go cold, then mash with a fork, or blend to a puree. 

Wilt the nettles or spinach in a frying pan with a little oil. Leave to go cold.

Heat the oven to 200C/180C fan/Gas 6.

Melt the butter. Open the pastry and place under a damp tea towel, so it doesn’t dry out. Smear a small pie or baking dish with butter. You want a dish small enough that the excess pastry can be used to make the top of the pie.

Take one sheet of pastry, brush with melted butter, and place over the pie dish. Repeat four times.

Crumble half the feta over the bottom of the pie. Then use the squash to make the next layer, then use the walnuts, the remaining feta, and finally add the nettles or spinach.

Fold over the filo sheets to make the top of your pie, tuck in the sides, and use butter to make sure everything is sealed. Make a little hole in the top of the pie with a sharp knife.

Bake for 20 to 30 minutes, until golden brown.