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Butternut Squash, Spinach and Chickpea Pie


Overview:

Recipe Name:  Butternut Squash, Spinach and Chickpea Pie recipe with instructions for Aga range cookers

By: Antonia

Meal Type: Main Course
Prep Time: 40 minutes

Cook time: 40 minutes

Servings: 4

Description:

A delicious and satisfying vegetarian or vegan centrepiece with a crispy filo pastry topping. Packed with flavour and a spicy warmth, this will please meat eaters and vegetarians/vegans alike..

You'll need...

Ingredients:

  • 500g/18oz butternut squash
  • 2 medium onions
  • 2 garlic cloves, crushed
  • 1 tbsp. harissa
  • 1 (400g) tin of chopped tomatoes
  • 1 tin chickpeas
  • 120g/4oz baby leaf spinach
  • 175g/6oz feta or similar style vegan cheese
  • small handful freshly chopped coriander
  • 3 sheets filo pastry
  • Method:

    1. Peel and dice the butternut squash into bite-sized chunks. Spread out on a baking sheet, drizzle with oil and season with salt and pepper. Roast on the second runners in the roasting oven for 35-40 minutes, until just soft but not too brown.

    2. Meanwhile, pre-heat an ovenproof pan on the floor of the roasting oven. Peel and halve the onions and slice thinly. Move the pan to the simmering plate and add a generous glug of olive oil. Add the onions and cook for a couple of minutes before covering with a lid and transferring to the floor of the simmering oven for 15 minutes until soft and translucent.

    3. Return pan to the simmering plate and add the garlic. Cook for a minute before stirring in the harissa and stirring to coat the onions. Add the tomatoes and bubble for a couple of minutes before adding the chickpeas and roasted squash. Add the spinach and replace the lid to wilt. Season with salt, pepper and a pinch of sugar.

    4. Remove the pan from heat, crumble in the feta and sprinkle in the chopped coriander. Stir gently to combine. Set aside to cool completely.

    5. Once the filling is cool, prepare the pastry. Unroll the pastry sheets and lay one on top of the other on a large chopping board. Using a sharp knife, cut through the layers to make 8 smaller rectangles. Working quickly, brush each small rectangle with a little oil, scrunch up and place on top of the pie filling. Keep going until the entire surface is covered with scrunched up pieces.

    6. In a 3 or 4 oven Aga range cooker: bake in the centre of the baking oven for 30-40 minutes or until the pastry is crisp and golden. Turn the pie half way through baking to ensure an even colour.

    7. In a 2 oven Aga range cooker: place the pie on a grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners. Bake for 25-30 minutes, turning half way though baking to ensure an even colour.

    Butternut squash, spinach and chickpea filo pie for Aga range cookers

    Aga range cooker tips:

    • To make a vegan pie, be sure that the pastry is suitable for vegans and either omit the feta (the filling is still delicious without), or use a vegan substitute.
    • Filo pastry burns easily so do watch carefully, especially if you are cooking the pie in the roasting oven.
    • Aga range cooker ovens are hottest at the back so do turn the pie round half way through to ensure the pastry cooks and browns evenly.
    • Sweating the onions down in the simmering oven avoids having the simmering plate lid open for too long and preserves oven heat in a traditional model of Aga range cooker. It also means you can get on with other things whilst the onions are cooking!
    • This is a great dish to make in advance – prepare the pie filling and refrigerate. When ready to bake, simply top with the filo pastry topping.

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

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