Spinach, feta and red pesto butternut crust pie

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Ingredients
For the filling

  • 250 g spinach
  • 2 chopped carrots
  • 4 sliced courgettes
  • Half an onion, chopped
  • Half a punnet chopped mushrooms
  • Garlic
  • Fresh Lemon juice
  • Cumin, coriander, pepper and salt
  • Dash of olive oil
  • 2-3 tsp Red pepper pesto
  • 1-2 tsp tomato paste

Method

  1. Steam the spinach, carrots and courgettes.
  2. Fry the onion and mushrooms in olive oil, garlic and spices.
  3. Mix veggies with the pesto, tomato paste and a squeeze of lemon juice.

For the crust

  • 250 g butternut, diced
  • Dash of milk
  • Salt and pepper

Method

  1. Boil the butternut until well cooked.
  2. Add a dash of milk and salt ad pepper and mash.

Scoop veggies into two small ramekins, topped with a layer of butternut mash.
Bake in the oven for about 15 minutes. Grill for 5 minutes until top as browned a bit