Pumpkin Spanakopita
Spinach pie or spanakopita gets a wintry twist with the addition of caramelized roasted delicata squash chunks!
Yield: 6-12 servings
For the filling
  • 1 delicata squash, seeded and cut into ½-inch cubes
  • 1 bunch swiss chard, destemmed and coarsely chopped
  • ¼ cup water
  • ½ lb feta cheese, crumbled
  • ¾ cup nonfat Greek yogurt
  • 1 onion, chopped
  • 2 large eggs, beaten
  • 1 tsp dried dill
  • 3 medium garlic cloves, minced
  • ½ tsp ground black pepper
  • salt, to taste
For the phyllo
  • 7 tbsp olive oil
  • ½ lb (9x13-inch) phyllo, thawed
  • ¾ cup parmesan cheese
  1. Preheat the oven to 400. Arrange the delicata squash on a large baking tray lined with parchment paper and roast for 20-30 minutes or until fork-tender. Set aside. Increase the oven temperature to 425.
  2. Place the swiss chard in a large microwave-safe bowl with the water in it. Cover the bowl with a large dinner plate and microwave on high until the chard is wilted and decreased in volume by half, about 5 minutes. Remove the bowl and let sit, covered, for 1 minute. Carefully remove the plate and transfer the chard to a strainer set in the sink. Using the back of a wooden spoon, gently press the chard against the side of the strainer to remove as much water as possible. Roughly chop the chard.
  3. Place the spinach in a large bowl and toss with the delicata squash, feta, yogurt, eggs, dill, garlic, black pepper, and salt. Set aside.
  4. Line a rimmed baking sheet with parchment paper. Lay 1 phyllo sheet on the parchment and brush thoroughly with the olive oil. Repeat with 9 more sheets, brushing each with olive oil, for 10 layers total.
  5. Spread the filling evenly over the phyllo. Cover the filling with 6 more phyllo sheets, brushing with olive oil and sprinkling with parmesan cheese. Press down on the sheets to make sure there are no air bubbles. Using a sharp knife, cut the top three(ish) layers of parchment into 12 pieces. Bake for 20-25 minutes, or until phyllo is crisp and golden. Cool for 10 minutes before serving.
Heavily adapted from America's Test Kitchen
Nutrition Information
Serving size: 1 square
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/pumpkin-spanakopita.html