Delicious Vegan Butternut Squash and Feta Phyllo Pie: An Impressive Spiral Centrepiece
Prepare to impress with this stunning Vegan Butternut Squash and Feta Phyllo Pie – a true showstopper that looks far more complicated to create than it actually is! This elegant spiral pie combines sweet, earthy roasted butternut squash with a tangy, rich vegan almond feta, aromatic fresh herbs, and a subtle hint of chili, all encased in layers of wonderfully crisp phyllo pastry. It’s an exceptional plant-based dish perfect for any occasion, from a comforting family dinner to a celebratory gathering.
This recipe transforms humble ingredients into a truly gourmet experience. The vibrant orange of the butternut squash, coupled with the creamy white of the almond feta and the golden crunch of the phyllo, creates a visually appealing dish that’s as delightful to eat as it is to behold. Whether you’re a seasoned vegan chef or new to plant-based cooking, this spiral pie offers a rewarding baking project that yields incredible results.
The heart of this pie lies in its exquisite filling. We start with tender, caramelized roasted butternut squash, which provides a natural sweetness and a beautiful soft texture. This is then perfectly complemented by our homemade, almond-based vegan feta cheese. This tangy, crumbly cheese alternative offers a sharp contrast to the squash, mimicking the beloved savory notes of traditional feta. Fresh thyme and rosemary infuse the mixture with fragrant, earthy notes, while toasted pine nuts add a delightful nutty crunch. Finally, a touch of chili flakes introduces a gentle warmth that elevates the entire flavor profile without overwhelming it.
All these wonderful flavors are lovingly enveloped in layers of delicate, buttery (vegan butter, of course!) phyllo pastry. The pastry is skillfully shaped into a captivating spiral, which not only looks stunning but also ensures every bite delivers a satisfying crunch. This vegan butternut squash pie is incredibly versatile; serve it as a hearty, light lunch alongside a fresh side salad, or present it as a magnificent centerpiece for a mezze spread or a festive buffet. Its elegance and robust flavors make it an ideal choice for holiday meals or special occasions, proving that vegan dishes can be both simple to make and utterly luxurious.
Crafting Your Vegan Butternut Squash and Feta Phyllo Pie: A Step-by-Step Guide
Creating this magnificent vegan spiral pie is a journey that begins with a few key preparatory steps. Don’t be intimidated by its intricate appearance; we’ll guide you through each stage to ensure a flawless and delicious result. Remember, careful preparation is the secret to a truly outstanding phyllo pie. For a complete list of ingredients and detailed measurements, please refer to the recipe card located further down this page.
1. Preparing the Tangy Vegan Almond Feta Cheese
The secret to the pie’s unique tang comes from our homemade almond feta. While you can use it immediately if you’re short on time, for the best flavor and texture, we highly recommend preparing the cheese the day before you plan to assemble the pie. This allows the flavors to meld beautifully and the cheese to firm up to a delightful, crumbly consistency, perfectly mimicking traditional feta.
The process is incredibly simple: Begin by soaking flaked, skinless almonds in boiling water for about thirty minutes. This softens them, making them easy to blend. Once soaked and thoroughly drained, transfer the almonds to a high-speed blender or food processor along with lemon juice, olive oil, water, garlic, nutritional yeast, and salt. Blend until the mixture is fairly smooth, but still retains a slight grainy texture—this is key to achieving that authentic feta-like mouthfeel. Scrape the mixture into a bowl, cover it tightly, and refrigerate overnight. For a more in-depth guide to making this versatile vegan almond feta style cheese, you can visit my dedicated recipe post.
Allowing the almond feta to mature overnight in the refrigerator not only improves its texture but also deepens its tangy, savory profile. This crucial step ensures your pie filling has that distinctive, irresistible flavor that will have everyone asking for your secret ingredient!
2. Roasting the Butternut Squash
With your almond feta chilling, it’s time to prepare the sweet heart of our pie: the butternut squash. Preheat your oven to the specified temperature (200°C/180°C fan/400°F/gas mark 6). Peel the butternut squash, remove the seeds, and cut it into approximately 1cm dice. Tossing the squash cubes with a generous drizzle of olive oil and a pinch of salt before roasting will help them caramelize beautifully and become incredibly tender. Spread the diced squash evenly across one or two baking trays – ensuring not to overcrowd them – and roast for about thirty minutes, or until they are perfectly fork-tender and slightly golden at the edges. This roasting process intensifies the squash’s natural sweetness, adding depth to the filling.
3. Assembling the Flavorful Filling
Once the roasted butternut squash has cooled slightly, it’s time to bring all the delicious filling components together. In a large mixing bowl, combine the prepared almond feta cheese with finely chopped fresh thyme and rosemary – these herbs add a wonderful aromatic quality. Add thinly sliced spring onions (scallions) for a mild oniony bite, chili flakes for that subtle warmth, and toasted pine nuts for a delicate crunch and buttery flavor. Finally, gently fold in the roasted butternut squash. Be careful not to mash the squash too much; we want to maintain its tender cubes for texture. Taste the mixture and adjust the seasoning with salt and freshly ground black pepper as needed. The balance of sweet, tangy, savory, and spicy notes is what makes this pie truly special.
4. Working with Phyllo Pastry: Tips for Success
Phyllo pastry, while delicate, is surprisingly easy to work with once you know a few tricks. The key is to keep it moist. Always have a slightly damp tea towel on hand to cover the unused sheets of phyllo while you work. This prevents them from drying out and becoming brittle, which can lead to tears. If your phyllo is frozen, ensure it is fully defrosted in the refrigerator overnight before use. Different brands of phyllo can vary in sheet size and quantity per pack, so be prepared to adapt slightly. For this recipe, we’ll aim for a robust, multi-layered base to hold our rich filling.
To begin assembling your pie, lay one sheet of phyllo pastry on a clean work surface with the long side facing you. Lightly brush one of the short edges with olive oil. Overlap this oiled edge with another phyllo sheet by about 5cm. This creates a wider strip for our spiral. Now, brush this entire double-layered strip generously with olive oil. Repeat this process, adding another two sheets on top, brushing with oil, and if you have enough pastry, add yet another two sheets, brushing again. The aim is to create a layered strip that is about three sheets deep and two sheets wide (using a total of 6 sheets per strip). My recipe typically uses 18 sheets in total, forming three of these layered strips. If you have fewer sheets (e.g., 12 sheets), you can opt for a double-layer instead of a triple-layer, still creating three sections.
Brushing with olive oil is a non-negotiable step. It not only adds flavor but is essential for achieving that gorgeous golden-brown color and incredibly crisp texture once baked. Don’t skimp on the oil!
5. Forming the Elegant Spiral Pie
Now for the fun part – shaping your spiral! Take approximately one-third of your prepared butternut squash and almond feta filling. Form it into a long ‘snake’ or log along the long edge of your layered phyllo strip, leaving about a 5cm gap along the bottom edge. Ensure the filling is spread as evenly as possible from end to end. Carefully roll the pastry up from the bottom, creating a long, stuffed ‘sausage.’ The layers of phyllo will create a beautiful texture as you roll.
Once you have your first pastry sausage, gently coil it into a tight spiral, seam side down, and place it in the center of your baking sheet (lined with baking parchment) or into a greased 26-28cm round cake tin. Repeat this process two more times with the remaining phyllo strips and filling. As you form the subsequent coils, carefully tuck the beginning of each new sausage into the end of the previous one, continuing the spiral outwards. This will create one continuous, impressive spiral pie.
Don’t panic if the delicate phyllo tears a little during this stage! It’s very common. Simply tear off a small scrap of unused phyllo pastry, brush it with olive oil, and use it to patch up any rips. Repeat with another layer if necessary. Once baked, no one will ever know it was there – the layers will meld together beautifully.
6. Baking to Golden Perfection
Once your magnificent spiral pie is fully assembled, give it one final generous brush all over with olive oil. This last coating of oil is crucial for achieving that irresistible golden-brown hue and shatteringly crisp texture. Transfer the pie to your preheated oven and bake for approximately 45 minutes, or until the pastry is gloriously golden and deeply crisp. The aroma filling your kitchen will be incredible!
Allow the vegan butternut squash and feta phyllo pie to cool for a few minutes before slicing and serving. This allows the filling to set slightly and the pastry to become perfectly manageable. Serve warm and enjoy the delicious combination of sweet, savory, and tangy flavors in every crunchy bite.
Essential Tips for a Flawless Vegan Phyllo Pie
- Defrost Thoroughly: If using frozen phyllo pastry, ensure it is completely defrosted in the refrigerator overnight. Trying to work with partially frozen phyllo will result in tears and frustration.
- Keep it Covered: Phyllo pastry dries out incredibly quickly, becoming brittle and unusable. Always keep any unused sheets covered with a slightly damp tea towel while you are working. Even a minute or two exposed to air can be enough.
- Olive Oil is Key: Do not skip brushing each layer of phyllo with olive oil. This is crucial for achieving the desired golden color, incredible crispness, and rich flavor. It also helps the layers separate beautifully.
- Mind the Tears: Phyllo is delicate, and minor tears are normal. Don’t panic! Simply patch them up with a small scrap of unused phyllo, brushed with olive oil. The layers will bake together seamlessly.
- Vary the Herbs: Feel free to customize the fresh herbs according to your preference. While thyme and rosemary are classic, parsley, sage, or even a hint of oregano could also work well.
- Check Your Phyllo: Most commercial phyllo (or filo) pastry is vegan, but it’s always a good idea to double-check the ingredients list on the packet to be absolutely certain.
- Phyllo Sheet Count: Phyllo packs vary in the number and size of sheets. My recipe uses a total of 18 sheets (three sections, three sheets deep and two sheets wide). If your pack contains fewer, you can adjust to a double-layer (two sheets deep, total of 12 sheets) and still achieve a fantastic pie. Always have a couple of extra sheets for patching if needed.
Can I Prepare This Vegan Butternut Squash and Feta Phyllo Pie in Advance?
While this vegan butternut squash and feta phyllo pie is undeniably at its best when eaten freshly baked – when the pastry is at its crispiest – certain components can certainly be prepared ahead of time to make your baking day smoother.
As mentioned, the almond feta cheese benefits greatly from being made the day before. This allows the flavors to deepen and the cheese to firm up, resulting in a superior taste and texture for your filling. The roasted butternut squash can also be cooked in advance and stored in an airtight container in the refrigerator for up to two days. This means on pie assembly day, you’ll simply need to mix your filling and get to layering.
Assembling the entire pie the day before baking and refrigerating it (covered) is a possibility, though I haven’t personally tested this method extensively. The risk with phyllo pastry is that it can absorb moisture from the filling and lose some of its crispness when baked the next day. For the ultimate crispness, assembling and baking on the same day is recommended.
Discover More Delicious Vegan Pie Recipes:
If you loved this vegan butternut squash and feta phyllo pie, you might enjoy exploring these other fantastic plant-based pie creations:
- Hearty Chickpea, Leek, and Mushroom Pie
- Authentic Vegan Spanakopita Spiral
- Classic Vegan Cottage Pie
- Flavorful Vegan Chilli Cornbread Pie
- Comforting Vegan ‘Chicken’ Potato Pie
- Spicy Jamaican Vegetable Patties
- Delightful Curried Vegetable Pasties
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Vegan Butternut Squash And Feta Phyllo Pie
Ingredients
For the Vegan Almond Feta Cheese:
- 200 g (2 cups) flaked skinless almonds
- 60 ml (¼ cup) lemon juice
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) water
- 1 clove garlic
- 2 Tbsp nutritional yeast
- 1 ½ tsp salt
For the Pie Filling and Assembly:
- 1 large butternut squash (approx. 1.3 – 1.4 kg unprepared weight)
- 2 Tbsp olive oil (plus extra for brushing phyllo pastry)
- 1 Tbsp chopped fresh thyme (leaves only)
- 1 Tbsp chopped fresh rosemary (leaves only)
- 2 spring onions (scallions) (thinly sliced)
- ½ tsp chilli flakes (adjust to taste)
- 50 g (⅓ cup) toasted pine nuts
- Salt and freshly ground black pepper (to taste)
- 2 packs phyllo (filo) pastry (approximately 20 sheets total)
Instructions
For the Vegan Almond Feta Cheese:
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For optimal flavor and texture, it is best to prepare the almond cheese the day before you assemble the pie. However, it can be used immediately if time is short.
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Place the flaked almonds in a large heatproof bowl and cover them generously with boiling water. Allow them to soak for at least 30 minutes to soften. Afterwards, drain them very well, ensuring no excess water remains.
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Transfer the drained almonds to a high-speed blender or food processor. Add the lemon juice, olive oil, water, salt, garlic, and nutritional yeast.
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Blend on high speed until the mixture is very smooth and creamy. Stop periodically to scrape down the sides of the blender/processor to ensure all almond pieces are incorporated. If the mixture is too thick to blend, add a tiny drop more water, but avoid adding too much, as this will affect the final texture. If your blender has a tamper tool, it will be very useful here.
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Scrape the finished cheese mixture into a clean bowl, cover tightly, and refrigerate overnight. This allows it to firm up and the flavors to mellow beautifully. Store in an airtight container in the fridge for up to one week.
For the Pie Assembly:
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Preheat your oven to 200°C/180°C fan/400°F/gas mark 6. Line a large baking sheet or a 26-28cm round cake tin with baking parchment.
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Peel and deseed the butternut squash, then cut it into approximately 1cm (0.4-inch) dice. In a bowl, toss the diced squash with 2 tablespoons of olive oil and a little salt. Spread the squash evenly across one or two baking trays (avoid overcrowding for best roasting) and roast for about 30 minutes, or until the squash is tender and slightly caramelized.
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While the squash is roasting, in a large mixing bowl, combine all of the chilled almond feta cheese with the chopped fresh thyme, rosemary, thinly sliced spring onions, chilli flakes, and toasted pine nuts. Add plenty of freshly ground black pepper.
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Once roasted, gently stir the tender butternut squash into the almond feta mixture. Be careful not to mash the squash too much. Taste and adjust seasoning with additional salt and pepper as required. Depending on the size of your squash, you might not need to use all of it.
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To begin assembling the pie, lay one sheet of phyllo pastry on your work surface with the long side facing you. Keep the remaining phyllo pastry covered with a damp tea towel to prevent it from drying out and becoming brittle. Lightly brush one of the short edges of the pastry with a little olive oil.
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Place a second sheet of phyllo pastry on the work surface, overlapping the oiled short edge of the first sheet by about 5cm (2 inches). Brush the entire combined pastry sheet thoroughly with olive oil. Repeat this layering: add two more sheets on top, brush with oil again. If you have enough pastry (aiming for 18 sheets total), add another two sheets and brush with oil a third time. This creates a robust, multi-layered strip.
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(Note: I typically use 18 sheets of pastry to form three sections, with each section being two sheets wide and three sheets deep. If your phyllo packs provide fewer sheets, you can make each section two sheets deep instead of three, using a total of 12 sheets for the pie.)
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Take approximately one-third of the butternut squash and almond feta mixture. Form it into a long, even ‘snake’ or log along the long edge of the prepared layered phyllo strip, leaving a 5cm (2-inch) gap at the bottom edge. Ensure the filling is spread uniformly along the length.
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Carefully roll the phyllo pastry up from the bottom, enclosing the filling to create a long, firm sausage. Coil this sausage into a spiral shape, seam-side down, and place it in the center of your lined baking sheet or prepared cake tin.
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Repeat steps 1-4 through 1-8 two more times with the remaining phyllo and filling. As you form the new pastry sausages, tuck the beginning of each new coil into the end of the previous one on the baking sheet to form one continuous, impressive spiral. (Refer to the photos in the blog post above for visual guidance on shaping the spiral.)
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Should the phyllo pastry tear while you are shaping the coil (which can happen with delicate pastry), do not worry! Simply tear off a small scrap of unused phyllo, brush it lightly with olive oil, and use it to cover the tear. Repeat with another layer if necessary. Once baked, the patch will be virtually undetectable.
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Once the entire spiral pie is assembled, generously brush the top and sides of the pastry all over with olive oil. Bake in the preheated oven for approximately 45 minutes, or until the phyllo pastry is beautifully golden brown and wonderfully crisp. Allow the pie to cool slightly for a few minutes before slicing and serving warm.
Notes
- Different brands of phyllo (or filo) pastry will contain varying numbers and dimensions of sheets. You may need to adjust the recipe slightly based on how many sheets you have. My recipe uses 18 sheets (plus a couple extra for patching tears), typically from two packs of pastry. If you have fewer sheets, you can opt for a double-layer instead of a triple-layer (resulting in 12 sheets total, plus any needed for patching).
- Ensure your phyllo pastry is fully defrosted if it was frozen. For best results, thaw it in the refrigerator overnight.
- Always check the packaging to confirm your phyllo pastry is vegan, as most brands are, but ingredients can vary.
- Crucially, keep any unused phyllo pastry covered with a damp tea towel. This prevents it from drying out and becoming brittle, which can happen in just a couple of minutes.
- Feel free to experiment with different fresh herbs to suit your taste preferences.
- Brushing the pastry generously with olive oil is essential for achieving a golden, crisp crust. Do not skip this step!
