Serves 2

  • 1 Red Onion
  • 400g Butternut Squash
  • 1 Red Sweet Pepper
  • 1tsp Olive Oil
  • Black Pepper
  • 1 Tin Butter Beans
  • 80G Spinach
  • 80G Feta
  • 5g Mint
  • 5g Parsley
  • 4 Sheets Filo Pastry
  • 20g Butter


  • Pre heat the oven to 180°c
  • Roughly chop the red onion, dice the butternut squash and slice the red pepper into rings. Add veg to a baking tray with olive oil and black pepper. Bake for 30mins or until golden.
  • Add the roast veg to a greased oven proof dish along with the butterbeans, spinach, crumbed feta and finley chopped mint and parsley.
  • Take each sheet of filo and gently fold and crumple it to make little peaks.
  • Brush the top with melted butter and return to the oven for 20mins until golden brown.
  • Serve!

Protein: 20g

Carbs: 59g

Fat: 22g

Calories: 497

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