Butternut Filo Tartlets

Fresh, light, flakey filo parcels with roasted butternut squash, zesty lemon, creamy pine nuts and salty feta. A wonderful picnic snack!

Key Details

  • Serves: 10-12
  • Prep time: 20 minutes
  • Cook time: 1 hour 30 minutes
  • Difficulty: Easy

Ingredients

  • 1 small butternut squash 
  • 3 whole garlic cloves, unskinned
  • 2 sprigs of thyme
  • 200g feta 
  • 30g pine nuts
  • 1 lemon, zest of
  • 1 egg
  • ready-made filo pastry sheets
  • olive oil
  • 1 small butternut squash
  • 3 whole garlic cloves, unskinned
  • 2 sprigs of thyme, leaves only
  • 200g feta
  • 30g pine nuts
  • 1 lemon, zest of
  • 1 egg
  • ready-made filo pastry sheets
  • olive oil

Preheat the oven to 200°C/400°F/gas 6.

Firstly slice and deseed (don’t peel) your squash into 1-inch wedges. Pop in a roasting tray with a generous pinch of salt, 1 tbsp oil, thyme and unskinned garlic cloves. Roast for 35-40 minutes until golden and soft.

Mash your roasted squash with your pinenuts, feta and lemon zest – taste for seasoning. Crack in 1 egg and mix.

Brush a muffin tray with a bit of oil and line each hole with a single sheet of filo pastry. Brush the pastry with a little oil and lay another pastry sheet on top. Spoon your mix evenly between the filo cases and bake in the oven for 18-20 minutes until golden.

 

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