Smoked Cheese & Organic Squash Filo Pie

Written by: Amanda McCabe
Serves 4 - 6
Main Course
To celebrate the arrival of beautiful autumnal vegetables, we’ve created a rich, colourful dish that also makes the most of a smoked Northumberland cheese that we have on our deli counter. 


Pre-heat oven to 190 degrees

Slowly cook shallots and celery until golden and sticky, set aside

Slice squash into 0.5cm thick pieces and roast in oven with a little oil for 20 minutes to soften

Brush a 10 or 12 inch pie dish with oil before layering and fanning the filo sheets and brushing oil on each layer as you go - the pastry should hang over the edges

When they’re ready, fan the squash slices around the dish to create a pattern if you wish, or just pop them in evenly

Sprinkle the dish with the grated cheese

In a separate bowl, blend the shallots, celery, cream and yoghurt until incorporated, and then whisk in the eggs yolks, rosemary and salt & pepper

Pour over the pie evenly and roll in / scrunch the overhanging filo to form a rim around the tart

Brush rim with oil and bake in the oven for 25 - 35 minutes

Serve warm with steamed or wilted chard, tossed in sesame oil and crushed garlic


Available in store

  • 6 sheets filo pastry
  • 7 tbsp extra virgin olive oil
  • 2-3 small organic squash
  • 1 stick celery, finely chopped
  • 1 shallot, finely sliced
  • 125g grated smoked Northumberland cheese
  • 120ml cream
  • 60ml Greek yoghurt
  • 3 large egg yolks
  • Good pinch of salt
  • Chopped rosemary
  • Black pepper to season
  • 200g organic chard (or other leafy dark greens)
  • 1 clove garlic, crushed
  • 1 tbsp sesame oil
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