Butternut Crunch Pie with Pickled Chilli Salsa

Name: Butternut Crunch Pie with Pickled Chilli Salsa
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: British
Ingredients: 10 sheets good quality filo pastry (250g packet); 100 g unsalted butter, melted; 30 g caster sugar; 2 teaspoon icing sugar; 60 ml olive oil (plus extra for greasing); 300 g onions (about 2), peeled, halved and cut into 1/2 cm slices; 5 g sage leaves, finely chopped; 10 g parsley, roughly chopped; 150 g Greek feta, roughly crumbled; 2 teaspoon lemon zest, finely grated; 650 g butternut squash (about 1/2), peeled and cut into 1.5cm half moons; 1 teaspoon harissa spice mix; 1 pinch black pepper, salt and cinnamon (for roasting squash); 2 mild red chillies, thinly sliced into rounds; 3 tablespoon apple cider vinegar

⏱️ 60 min 👥 Serves 6 📅 22 February 2026

A stunning filo pastry pie filled with harissa-roasted butternut squash, sautéed onions, feta, sage and lemon, topped with scrunched buttery filo. Served with a quick pickled chilli salsa. Baked in a round cake tin.

👩‍🍳 Method

1
Preheat oven to 200°C. Grease a round cake tin with olive oil.
2
Toss the butternut squash half moons with harissa spices, black pepper, salt and cinnamon. Roast for 25–30 minutes until tender and caramelised.
3
Meanwhile, sauté the onions in olive oil until soft. Add the sage, parsley, feta and lemon zest. Stir together and cook until everything is soft and fragrant. Set aside.
4
Brush 4 sheets of filo pastry with melted butter and use them to line the greased cake tin, overlapping to cover the base and sides.
5
Layer the roasted squash in the base of the tin. Spoon the feta and onion filling on top.
6
Mix the caster sugar and icing sugar with the remaining melted butter. Brush the remaining 4–6 filo sheets with the buttered sugar mixture, then scrunch them up and arrange on top of the filling.
7
Bake until the filo is crisp and golden brown.
8
Make the pickled chilli salsa: place the sliced chillies in a small bowl and pour over the apple cider vinegar. Leave for at least 10 minutes before serving.
9
Serve the pie warm with the pickled chilli salsa alongside.