Sausage & Butternut Squash Phyllo Pie

Total time: 60 minutes

 Ingredients:

  • 6 sheets phyllo
  • 1 - 2 tbs olive oil
  • 8oz (250gr) sausages, sliced 1/2" (1.5cm) thick
  • 1 onion, chopped
  • 10oz (300gr) butternut squash or pumpkin, roasted
  • 2oz (60gr) feta, crumbled
  • 2 eggs
  • 1/3 cup (3oz, 90gr) crème fraîche, plain yogurt or sour cream
  • 2/3 cup (5oz, 150ml) milk
  • 1 tbs olive oil
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp paprika

Instructions:

  • Heat 1 tbs oil in a large skillet over medium heat.
  • Add onion, sausage, and sauté 10 minutes, until onions are tender and sausage cooked through.
  • Drain any excess oil.
  • Add herbs, paprika and set aside
  • Whisk eggs, milk and crème fraîche, Set aside
  • Lightly oil a 9" (22 cm) pie or quiche plate.
  • Working quickly, and keeping remaining phyllo sheets covered:
  • Lay one sheet of phyllo flat and lightly brush all over with olive oil
  • Place in quiche plate and, using the side of your hand, shape it to fit the inside, leaving the edges hang over the side.
  • Repeat with remaining 5 sheets of phyllo, placing each one at a '1/6 turn' of the quiche plate.
  • Spread butternut squash on the crust.
  • Spread sausage and onion on the squash
  • Top with feta.
  • Pour the egg mixture over the top.
  • Loosely fold the edges of the phyllo over the top. Mine did not cover to the center.
  • Bake, 400F (200C) for 35 - 40 minutes, or until top is set.
  • Remove and let stand 5 minutes before serving.

Note: It's easier to handle if you put the pie on a baking sheet before filling.