HomeFood of PalestineVegetarianSpicy Roasted Butternut Squash, Lentil and Feta Pasties


Spicy Roasted Butternut Squash, Lentil and Feta Pasties

Feta and butternut squash are a match made in heaven, especially sitting atop a pile of spicy lentils wrapped in flaky puff pastry. This recipe is so simple yet produces something of such quality. The measurements can be adjusted easily depending on the quantity you want to make and we would always recommend more rather than less as they taste arguably as good cold as they do fresh from the oven.

(recipe and image produced by the ‘Welcome to Palestine’ team)


Makes 6 – Time 1 hour

1 Butternut squash
250g Spinach
300g Cooked Lentils
75g Feta
1 Egg
2 Cloves of Garlic
1 Chilli
1 Handful of Coriander
1 Tsp Cumin Seeds
1 Tsp Paprika
250g Puff Pastry
3 Tbsp Olive Oil


Pre-heat the oven to 200 degrees celsius.

Peel and core the butternut squash and chop the flesh into 1cm x 1cm cubes. Add them to a roasting tin with 2 tbsp olive oil and seasoning. Roast in the oven for 25-30 minutes.

Whilst the squash is roasting, place a heavy frying pan on a high heat. Add to the pan the lentils, oil, cumin, paprika, coriander, garlic and chilli. After 5 minutes on a high heat. Reduce the temperature and add the spinach. When the spinach has wilted into the mixture remove it from the heat and add the roasted butternut squash along with plenty of salt and pepper.

Cut the pastry into 6 pieces and roll each piece flat to approximately 3-4mm thick and 15cm x 12 cm across. Put 2 spoonfuls of mixture onto one half of the rolled pastry making sure to leave space around the edge. Add 3-4 feta cubes and fold over the other half of the pastry envelopng the mixture. Seal the edges with a fork. Place the slice on a greased baking tray and repeat this process until all 6 are made.

In a bowl, whisk an egg with a fork and brush the mixture evenly over all of the slices. Make a small incision in the top of each slice and place in the oven at 180 degrees celsius for 15 minutes then turn the tray and cook for another 10 minutes or until the slices look golden and delicious.

TIP: Most types of lentil are suitable for this and it is a great basic recipe for experimentation and personalisation.