Creamy Cashew Butternut Spinach Phyllo Pie
Ingredients
- 300g butternut peeled and chopped
- 2 tbsp olive oil
- Salt and pepper
- 1 red onion halved and sliced
- 2 spring onions sliced
- 2 garlic cloves minced
- 4 tsp ras al hanout
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- pinch cayenne
- 1 Tbsp nutritional yeast
- Handful spinach, chopped
- 1 cup cashew cream (recipe in comments)
- 12 sheets phyllo pastry
- 6 Tbsp breadcrumbs
- Olive oil
- 1 tsp black cumin seeds
Preparation
Preheat oven to 180C.
Line a baking tray with parchment paper.
Toss the butternut with oil and a pinch of salt and pepper.
Roast for 20 mins until a fork can be inserted.
Set aside to cool.
Combine the spices in a small bowl.
In a skillet over medium heat, add a drizzle of olive oil.
When hot, add the onion, spring onions and garlic.
Cook until the onion is turning translucent.
Add half the spices and cook for a few more mins.
Remove from the heat and allow to cool.
Make the cashew cream and stir in the other half of the spices.
Line a tart tin with parchment paper.
Take one sheet of phyllo and lay it so the edges hang over the outer edge of the tin.
Brush with olive oil and sprinkle with breadcrumbs.
Rotate the tin and repeat until you’ve used all the pastry sheets and the corners of the phyllo are pointing out in different directions.
Brush the last layer of phyllo with oil and add the butternut, spinach, onion mix and cashew cream.
Fold the phyllo into the centre of the pie, bunching each sheet slightly to create a roughly folded effect.
Brush with oil, sprinkle with cumin seeds and pop in the oven for 30 mins until the top is golden.
Remove from the oven and remove from the tin.
Place on a baking tray and return to the oven for 15 mins, to ensure the sides and base are crispy too.
Serve immediately.
