These delicious pie is a perfectly hearty snack choice! Try it out!

Serves: 8-10 Prep. time: 10′ Cooks in: 60′ Ready in: 1:10′


For the butternut squash
1 butternut squash, diced
5 tbsp extra virgin olive oil
salt, freshly ground black pepper

For the pie
3 tbsp extra virgin olive oil
5 pork sausages with garlic and herbs
1 medium red onion, grated
100 baby spinach leaves
2 tbsp parsley, finely chopped
2 tbsp spearmint, finely chopped
150 Graviera cheese, grated
5-6 phyllo sheets
oil for brushing
1½ tbsp white sesame seeds
salt, freshly ground black pepper


Step 1
Preheat oven to 180C/fan. Mix all ingredients for the squash. Transfer in a shallow baking dish lined with baking parchment and bake for 25 min. or until tender.

Step 2
For the pie: Heat oil in a pan and sauté sausage inside meat, onion, curry, salt and pepper until onion is wilted. Stir in spinach and sauté for another 3-4 until wilted. Remove pan from heat, stir in herbs, cheese and squash.

Step 3
Open each phyllo sheet on a clean working surface. Brush with oil and spoon ¼ of the stuffing lengthways on one side. Roll it up. Repeat process and transfer all phyllo sheets and stuffing and place them on a round baking dish giving it a shape of a snail. Brush well with oil and sprinkle with sesame seeds.

Step 4
Bake for 20-25 min. or until pie is nicely colored.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Χωριάτικη πίτα με κολοκύθα, λουκάνικο και κάρυ