INGREDIENTS
6 sheets phyllo pastry, thawed
1 butternut, chopped in small pieces
1 onion, finely diced
3 cups fresh spinach, roughly chopped
1/2 cup hummus
1/2 cup melted butter
2T Middle Eastern Spice
3T No. 3 Dukkah
1/2c almonds, roasted
Olive oil
Salt & pepper
METHOD
- Toss butternut with olive oil and Middle Eastern spice.
- Bake in the oven for approximately 40min (until soft).
- Prepare pastry by individually painting each sheet of pastry with butter and layering it in a non-stick pan (approximately 25cm in diameter). Spread hummus on the prepared pastry.
- Fry onions in a little olive oil with salt & pepper until soft. Add spinach and fry until the spinach is cooked.
- Add the spinach and onions to the cooked butternut, dukkah and almonds and mix well.
- Pour the vegetable and nut mixture in your pie tin and completely cover the mixture with phyllo sheets.
- Bake at 180 degrees for approximately 30 min or until golden brown.