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Butternut Squash and Corn Pie


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  • 1/3 About 1/3 cup (80 ml) olive oil
  • 2 leeks, white and light green parts, thinly sliced
  • 1-3 cloves garlic, finely chopped
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
  • 1 1/2 cups (375 ml) fresh, canned, or frozen corn kernels
  • 1 1/2 cups (375 ml) grated cheddar cheese
  • 1/2 cup (125 ml) chopped fresh parsley
  • 1 tsp (5 ml) dried rosemary, crushed
  • Salt and freshly ground pepper to taste
  • 12 sheets phyllo pastry
  • 5 eggs, beaten


Servings 4


Step 1

Heat 1 tablespoon (15 ml) of the oil in a skillet over moderate heat and saute the leeks and garlic until tender but not brown, about 5 minutes. Set aside and let cool. Meanwhile, boil or steam the butternut squash until tender, about 5 minutes. Set aside and let cool. Lightly brush a sheet of phyllo with the olive oil and place in the bottom of a 13x9-inch (32x24 cm) baking dish. Repeat with 5 more sheets. Combine the leak mixture, butternut squash, corn, cheese, parsley, rosemary, salt, and pepper in a bowl, stirring to combine. Stir the eggs into the vegetable mixture and spoon into the baking dish. Cover with the remaining phyllo sheets, lightly brushing each with oil. Roll or tuck the edges of the phyllo to form sort of a rim around the dish and bake in a preheated 350F (180C) until golden brown, about 1 hour. Serves 4 to 6.

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