I've called this recipe Autumn Spanakopita, because I try to eat with the seasons, and pumpkins are currently in full swing – but I'm pretty sure butternut squash is available all year round, and you won't want to limit yourself to only eating this in autumn!
If you're using pumpkin, you should peel the skin off, but when I use butternut squash I simply leave it on.
There's nothing complicated about this dish, as long as you're not precious about shaping the pastry: the trick is to avoid rolling it too tightly before coiling, and to remember that if it does crack, it will simply add texture and taste, so not to worry too much!
700g squash or pumpkin, diced and peeled if necessary
4 cloves garlic
½ tsp dried chilli flakes
1 tbsp light oil, such as groundnut
700g fresh spinach
1 small white onion, diced
2 fat cloves garlic, crushed
300g vegan cream cheese – I like Nush Foods
1 tbsp lemon juice
¼ nutmeg, finely grated
⅓ cup nutritional yeast
⅓ cup toasted pine nuts
1 tsp salt
1 tsp black pepper
About 10 sage leaves, thinly sliced
12 sheets filo pastry
¼ cup light oil
2 tbsp black, white or mixed sesame seeds
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