I have titled it 'Autumn spanakopita', but I am pretty sure butternut squash is available all year round. However, I do try to eat the seasons and currently squashes, and pumpkins are in full swing.
Please feel free to use either pumpkin or squash, if you are using the former, peel the skin off, but if your using a butternut squash I just leave it on.
There is nothing complicated about this dish, just a few separate elements, please don‘t be too precious about your rolling, if it cracks it will just add texture and taste.
One word of advice would be not to roll too tightly when rolling into a sausage, as this will mean you will get rather a lot of cracking when it comes to coiling.
700g squash or pumpkin diced and peeled if necessary
4 garlic cloves
½ tsp dried chilli flakes
1 tbs light oil
½ tsp each of Salt and pepper
700g fresh spinach
1 small white onion diced
2 fat garlic gloves crushed
300g vegan cream cheese I use Nush Foods
1/3 cup toasted pine nuts
¼ nutmeg finely grated
1 tbs lemon juice
1 tsp salt
1 tsp black pepper
1/3 cup nutritional yeast
Approx. 10 sage leaves thinly sliced
¼ cup light oil I used ground nut
12 sheets of filo pastry
2 tbs mixed sesame seeds or either
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