Butternut-Cheese Pie

Name: Butternut-Cheese Pie
Ingredients: 4 cups coarsely shredded butternut squash (about 1 pound); 1/4 cup uncooked bulgur; 1/2 teaspoon salt; 1 teaspoon olive oil; 1 cup chopped onion; 3/4 cup (3 ounces) crumbled feta cheese; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/2 cup chopped fresh mint; 1/2 teaspoon freshly ground black pepper; 8 sheets frozen phyllo dough, thawed and divided; Cooking spray

11 ingredients

5 steps

Ingredients

4 cups coarsely shredded butternut squash (about 1 pound)
1/4 cup uncooked bulgur
1/2 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup chopped fresh mint
1/2 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
Cooking spray

Directions

1

Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
2

Preheat oven to 350°.
3

Heat olive oil in a medium skillet over medium-high heat. Add onion; saute 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.
4

Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.
5

Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.