Dingle Cookery School Recipe

Maura Granville-Newberry from Feothanach who resides just outside Washington DC on the campaign trail

Butternut Squash, Spiced Chickpeas and Goat’s Cheese Pie

Mark Murphy: Dingle Cookery School

This time of year, is when butternut squash is at its best. I love butternut squash and it works so well with all the other flavours in this recipe. I have opted to use filo (or phyllo) pastry for this dish, it is so easy to work with and gives a great crunch to the finished product. This makes a great meal, it looks well on the centre of the table. Hopefully will you cook this and hopefully it will become a regular mid-week meal for you.

INGREDIENTS

1 butternut squash, peeled, seeds removed and cut into large dice ½ tsp. chilli flakes rapeseed oil 1 tin of chickpeas, strained and patted dry 1 red onion, diced 2 cloves of garlic, crushed 1 red chili, seeds removed and dice 1 tsp. curry powder 200g spinach, washed 200g Dingle Goat’s Cheese 1 lemon juiced (half for pie and half for garnish) 50g butter melted 6 sheets of filo pastry for the garnish 100ml natural yogurt 1 clove of garlic bunch of flat parsley

METHOD

Preheat the oven to 180ºC

Place the butternut squash in a bowl, add the chilli flakes, salt and pepper. Drizzle with oil, place this on a tray and put in the oven. Allow this to cook for about 30 minutes.

Meanwhile put a pot on over medium to high heat, add a little oil and the chickpeas. Once they have taken on some colour add the red onion, garlic, chilli, curry powder and spinach. Cook for 5 minutes or so. Add this to a bowl and mix with the roasted squash and add the goats’ cheese. Taste and season if needed (remember there should be some salt in the goat’ s cheese already). Add in half of the lemon juice. Cut the filo so that it is a larger than the pie dish. Brush a round pie dish or a skillet with butter and layer 3 sheets of filo pastry, leaving some of the pastry hanging out over the sides. Brush with butter and layer another 3 sheets at a different angle to the first layer. Add the filling, bring the overhanging pastry to the centre of the dish and brush with a little more butter. Bake this in the oven for 20-25 minutes.

FOR THE GARNISH

Mix the yogurt with the garlic, lemon juice and parsley.

TO SERVE

Place some of the pie on a plate and spoon some of the garnish over it. Bain Taitneamh As!!