Description
An elegant dish featuring a flaky puff pastry crust filled with roasted butternut squash, spinach, feta cheese, and dried cranberries, perfect for holiday gatherings or a refined weeknight dinner.
Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 1 cup butternut squash (peeled, seeded, and cut into ½-inch cubes)
- 3 cups fresh spinach (roughly chopped)
- 1 cup feta cheese (crumbled)
- ½ cup dried cranberries
- ½ cup walnuts (coarsely chopped)
- 2 tablespoons olive oil (divided)
- 1 teaspoon fresh thyme leaves
- 1 large egg (beaten with 1 tablespoon water)
- sesame seeds (for topping)
- salt (to taste)
- black pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and browned. Cool completely.
- Heat remaining olive oil in a skillet. Sauté spinach until wilted. Drain and squeeze firmly to remove all excess moisture.
- In a large bowl, combine cooled squash, spinach, feta, cranberries, walnuts, and thyme. Season with salt and pepper.
- Roll out puff pastry. Spread filling in the center, leaving a 1-inch border. Fold sides over filling to cover. Brush with egg wash.
- Bake for 20-25 minutes until golden brown and puffed. Internal temp should reach 165°F. Rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 50
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F to maintain crispness. Unbaked pastry can be frozen for up to 1 month.