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Winter Squash & Stilton Pie in Filo Pastry

Published: 10th December 2018


1 Winter Squash – Early Acorn Hybrid (depends on the size)

Olive oil

Sprig thyme

1 small bag spinach leaves

1 onion – diced

2 garlic cloves- chopped

1 small packet smoked lardons

1 packet filo pastry

Butter – Melted for each layer of filo

1 small pot low fat crème fraiche

50 gr Stilton cheese

Salt & pepper



  1. Cut the squash in half and season with olive oil, salt and pepper & thyme. Roast in the oven for 25 minutes at 180 C or until the flesh feels cooked and soft.
  2. Whilst the squash is cooking, heat olive oil in a pan and sweat off the diced onions and garlic, add the spinach and cook until wilted , drain and set aside and cool down.
  3. In a hot frying pan, place the lardons and cook until golden brown and crispy, drain on kitchen roll to remove excess fat.
  4. Spoon out the flesh of the squash, separate some crushed down and some into pieces.
  5. Place the cooled spinach into a bowl, add the crème fraiche, the crushed squash & salt and pepper, mix well. Set aside
  6. Crumb the stilton
  7. Cut the filo pastry into large strips and cut into 10 cm x 10 cm square
  8. To assemble the pie, using a 7cm muffin tin tray. Place 3 buttered filo pastry squares on top of each other. Place the 1st one on a work top then add the 2nd one to the opposite quarter and the 3rd square on top like the 1st one.
  9. Then press down the filo pastry into the moulds and add the spinach mix on the bottom and topped with the squash pieces and the crumb stilton.
  10. Bake in the oven at 190C for 20 minutes or until the filo is golden brown and the cheese is melted.

To serve


Simply place the warm pies onto a chopping board with dressed rocket leaves.

This rich, lovely individual pies are full of hearty flavours and perfect for the autumn season. And ideal for dinner parties.


A great alternative for a vegetarian dish without the lardons.

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