Go Back

Savory Squash Pie

Combine Butternut or Buttercup squash with Feta cheese and leeks to make a savory winter squash pie. Using phyllo dough keeps it light but satisfying.


  • 1 ½ pounds winter squash about 1 ½ cups mashed
  • ¼ cup chopped Italian parsley
  • 1 teaspoons dried mint
  • ½ cup crumbled Feta cheese
  • 1 small leek
  • 1 clove garlic
  • 1 large egg
  • 12 sheets commercial phyllo dough
  • olive oil


  • Thaw phyllo dough following package directions.
  • Preheat oven to 400 degrees.
  • Peel and seed winter squash. Cut into 1-inch pieces.
  • Place on a parchment lined baking sheet and bake in oven for about 30 minutes, or until squash is tender. Remove from oven and cool. Reduce oven temperature to 375 degrees.
  • In a large bowl, mash cooked squash. Add parsley, mint, and Feta. Stir to combine.
  • Wash and chop the white and light green parts of the leek. Peel and mince the garlic.
  • Heat a little olive oil (about 2 teaspoons) in a small frying pan. Add the chopped leek and garlic. Cook until just tender, about 5 minutes. Remove from heat. Add to the squash mixture.
  • Grease an 8-inch cake pan. Layer 7 sheets of phyllo dough, brushing each with olive oil, and overlapping each sheet until the entire cake pan is covered.
  • Stir a beaten egg into the squash mixture. Spread mixture over the phyllo in the pan.
  • Cover with 5 sheets of phyllo dough, once again brushing each sheet with olive oil. Tuck the edges into the side of the pan. Make a few cuts in the top with a knife.
  • Bake for 45 minutes, or until the pie is golden brown. Remove from oven and serve warm or at room temperature.
  • Note: This recipe will use less than one package of commercial phyllo dough. Save the remainder for another pie or refreeze for future use.