| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 1/3 cup cold water, plus more if needed
- 2 cups all-purpose flour, plus more for dusting
- Kosher salt
- 2 cups grated peeled butternut squash (from a 2 1/2-pound squash)
- 1 10-ounce box frozen chopped spinach, thawed
- 1 cup fresh ricotta cheese
- 1 cup grated fontina cheese (4 ounces)
- 1/2 cup grated parmesan cheese (1 1/2 ounces)
- 1/2 cup half-and-half
- 1 bunch scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 3 large eggs
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground pepper
Instructions
- Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
- Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
- Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
- Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 111 mg |
| Sodium | 515 mg |
Reviews
Do you have a video for this recipe? Thanks,
This recipe has a ton of flavor it was a big hit at my party. I did substitute phyllo dough just because I didn’t take the time to make my own.
Very nice dish. I cheated and used Pillsbury refrigerated pie dough and worked perfectly. Accidentally used all 3 eggs in the filing (that’s what I get for not reading the recipe carefully) and still came out great. Will make again