350g diced sweet potato (or sweet potato and butternut squash if that’s what you can find)
Mild olive oil, for drizzling and frying
¼ tsp ground cinnamon
1 small red onion, finely sliced
4 tbsps Whole Earth Crunchy Dark Roasted Peanut Butter
200g baby spinach, rinsed
6 sheets filo pastry
100g feta cheese
Salt and pepper
How to make it
Preheat the oven to 200C
Toss the sweet potato with enough olive oil to coat, add the spices and season well with salt and pepper. Place in the middle of the hot oven for 35 minutes until completely soft to the point of a sharp knife. Remove from the oven and allow to cool. Turn the oven temperature to 180C
While the sweet potatoes are roasting, heat a teaspoon of oil in a small frying pan over a low heat and fry the red onion for 15 minutes until completely soft and translucent. Set aside.
Place the washed spinach in a saucepan with a lid. Cook over a medium heat for 5 minutes, turning occasionally with tongs until wilted. Remove to a colander and place a weight (such as a jar or a clean, heavy bowl) over the spinach to push out as much liquid as possible.
Once the sweet potato has cooled slightly, blitz in a food processor with the peanut butter until smooth. Set aside.
Grease a loose-bottomed 23cm round tin with olive oil. Drape a sheet of filo, allowing the pastry to come up the sides in the tin. Brush with olive oil and repeat with the remaining sheets of filo, overlapping the sheets at angles as you go to create a ruffled effect.
Spread the peanut butter and sweet potato mixture over the middle of the top filo layer to reach the sides. Dot the wilted spinach over the top, along with the red onion. Crumble the feta over the top of the pie in large chunks. Bake in the oven for 25 minutes until the feta is golden in places and the filo is crisp all over.
Allow to cool for 5 minutes before lifting out of the tin and slicing into wedges. Serve simply with dressed salad, as part of a picnic or alongside baby potatoes and wilted greens.
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