Butternut squash and feta cheese pies

In case you haven’t noticed I have developed an obsession over butternut squash lately. Although we grow it in Greece we don’t use it in cooking extensively. I only really discovered butternut squash in London and it seems rather exotic to me. Exploring my options with this oddly-shaped, vibrantly-coloured vegetable is fascinating…

 By now I’ve used butternut squash in cakes, rye bread, soups, roasts… This time, I looked back to my Greek heritage and pies it is. I love pies. Spinach pie, cheese pie, apple pie… You name it, I’ll bake it (and eat it). Also, making the pastry is kind of my favourite baking process; I find it therapeutic and I am a traditional girl… And of course no soggy bottoms!

So, what do you get when you combine an obsession, a pinch of love and a drizzle of tradition? Braised butternut squash and feta cheese pies! I promise you will love these ones. The sweetness of the butternut squash with the tanginess of feta, just create the perfect balance. The pastry is so easy to make and you can easily store them for your lunches at work or on-the-go.


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For the pastry:

500gr plain flour

120ml olive oil

1 1/2 tsp vinegar

1/2 tsp salt

1/2 tsp baking powder

180 ml lukewarm water

1 egg

For the filling:

1 big butternut squash

2 medium onions

100gr feta cheese

75gr butter

1 tbsp brown sugar

juice from 1 orange


salt & pepper

Make the pastry first. Combine all the ingredients except water and rub them together with your fingertips to create a crumble-like texture. Set aside to rest for 30 min. Pour the water gradually and knead till it becomes a smooth dough. Set aside for 30-35 min. This type of dough will not prove. So don’t be disappointed if it doesn’t rise.

In the meantime chop the butternut squash to 2cm chunks. Roughly chop the onions and put the butter in a big pot on medium heat. Add the butternut squash and onions, the brown sugar and stir for 5 min. Pour in the orange juice, salt, and pepper and bring to boil. Leave it to cook for around 20 min. (or until butternut is tender) on low heat, stirring from time to time.

Go back to the pastry now. Preheat the oven at 180C. Cut 7 equal pieces and stretch them in circles with the roller pin. They have to be about 12-15 cm wide. Add a heaped tbsp of the filling on 1 side of the pastry, sprinkle with thyme and cover with crumbled feta cheese. Brush the edges with some water, lift the other side of the pastry and cover the filling, sealing the edges with your fingertips (or press with a fork). Beat the egg lightly and brush the pies for a nice a colour. Bake for 40-45 min. or until they turn golden brown.


  1. Meat pies for lunch | If The Choux Fits | Food meets fashionIf The Choux Fits

    June 27, 2014 at 3:18 pm

    […] I used the same pastry I made for butternut squash pies, which you can find here. […]

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