Page 30 - Thrapston Life September 2023

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BUTTERNUT SQUASH, SPINACH AND RICOTTA FILO GALETTE
INGREDIENTS
250g butternut squash, deseed once roasted 1 onion, chopped
1 tsp olive oil
1 clove garlic, crushed
250g spinach, chopped 250g ricotta cheese
1⁄2 tsp salt
Ground black pepper Zest of 1 lemon
25g parmesan cheese, grated 1 tbsp pine nuts
150g filo pastry
30g melted butter
METHOD
1. Roast the butternut squash. Place on a baking tray and cook in the AGA roasting oven on the floor for 1 hour until tender. Set aside to cool then cut into 1cm cubes.
2. Soften the onion with the olive oil in the sauté pan or a small pan either on the simmering or boiling plate until softened but not browned. Add the spinach and garlic and put a lid
on. Cook for a few minutes on the boiling plate until the spinach is wilted, stirring occasionally. Continue to cook until there is no liquid left. Spoon on to a plate to cool.
3. Make the filling by mixing the ricotta, salt, pepper, lemon zest, parmesan and most of the cubes of roasted butternut squash. Stir in the spinach mixture and taste. Add a little more salt if needed.
4. Take the filo, unwrap and unfold. Take 4 full sized pieces and brush one side with the melted butter. Place the first sheet into the pan or on to the tray, then place the next on top, offset at 90 degrees. Add the third and fourth sheets in the same way.
5. Place the filling into the centre in a circle, approximately 20cm across. Put the remaining cubes of butternut squash and pine nuts in the centre and fold in the edges of the pastry, brushing the edges with the last of the melted butter. Leave the centre section exposed so the squash is visible.
6. Bake in the AGA roasting oven for 30 mins. Take a look after 20 mins and cover if necessary to avoid over browning.
Serve warm or cold, or freeze until needed.
Recipe from: Naomi Hansell
www.agaliving.com
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