Roasted Squash And Phyllo Pie - cooking recipe

Ingredients

0.5 (1 lb) package frozen phyllo dough
1 (2 1/2 lb) butternut squash
2 medium red onions, sliced in 1/2 inch slices
1 red pepper, halved, stemmed and seeded
1/4 cup red lentil
2 teaspoons salt
1/4 cup olive oil
1 tablespoon fresh ginger, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 teaspoon ground black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 medium garlic cloves, chopped
1 (16 ounce) bag spinach, large stems removed
1 1/2 cups tomato sauce
2 tablespoons olive oil
vegetable oil cooking spray

Preparation

Thaw phyllo at room temperature for 1 hour. Preheat oven to 425\u00b0F.
Put red lentils in a saucepan with enough water to cover and simmer gently until soft. Drain and put aside.
Peel squash with a vegetable peeler or knife and cut into 3-inch chunks. Discard seeds. Arrange squash chunks, onion slices and red pepper halves in a single layer on a baking sheet. Sprinkle with 1 teaspoon salt and 2 tablespoons oil. Toss to coat. Roast for 30 minutes, turning once. Remove pepper halves and turn everything again. Roast for 10 more minutes or until vegetables are tender and lightly browned.
Dump squash into a large bowl. Quarter the onion slices and cut peppers into 1-inch cubes; add to bowl. Sprinkle vegetables with ginger, cumin, cinnamon, cilantro, pepper and 1/2 teaspoon salt. Add raisins and cooked lentils and toss gently; set aside.
Turn oven down to 375\u00b0F Put walnuts on a baking sheet and toast in the oven, shaking the pan twice for even cooking, until lightly browned, 5-7 minutes. Remove walnuts from oven and chop. Add to vegetable mixture and stir gently.
Heat 2 tablespoons olive oil with garlic in a large frying pan over medium heat. Cook, stirring occasionally, for 2 minutes. Add about one third of the spinach and cook, turning with tongs until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and cook until all spinach is wilted, 2-3 minutes total.
Pour 2 tablespoons olive oil into a small bowl. Spray a 9x3x13-inch baking sheet with vegetable oil spray. Unroll the thawed phyllo sheets so they lie flat.
With one long side of the dish facing you, start at the left edge and lay one sheet of phyllo crosswise so it covers about half of the bottom and half of the sheet hangs over the side facing you. Spray the phyllo that covers the bottom of the pan with vegetable oil. Lay a second sheet along the right side of the dish, overlapping the first sheet in the middle and overhanging the side facing you. Using a pastry brush, brush with olive oil. Repeat with 2 more sheets, arranging them so they overhang the other side of the dish, alternating spraying the phyllo with vegetable oil or brushing with olive oil. Continue until you've used 14 sheets of phyllo.
Line the bottom of the dish with half of the spinach, using your hands to open and spread out the leaves. Spoon squash mixture on top and gently flatten with spoon. Cover with the rest of the spinach.
Fold one of the phyllo sheets over the filling and brush with oil. Fold the sheet next to it over and spray with vegetable oil spray. Do the same for 2 sheets on the other side of the dish. Continue in this way until all of the phyllo is folded over the filling. Then cover the dish with 2 more sheets of phyllo, brushing with oil.
Bake 30 to 35 minutes until pastry is golden brown. Let stand for 15 minutes before serving, or let cool to room temperature. Warm tomato sauce over medium heat. Cut pie into squares and serve with tomato sauce.