Creamy leek, pesto & squash pie

Nutrition and extra info

  • Freezable
  • Healthy
  • Nutrition: Per serving

  • kcal660
  • fat30g
  • saturates5g
  • carbs67g
  • sugars13g
  • fibre17g
  • protein22g
  • salt1.4g
  • Ingredients
  • Method
  • Ingredients

  • 300g squash, peeled and chopped
  • 2 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 large leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3-4 tbsp fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 400g can cannellini beans, rinsed
  • 200ml low-salt chicken stock
  • 2 tbsp half-fat crème fraîche
  • ½ x 250g pack filo pastry
  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g mixed salad leaves, drizzled with a little oilve oil (optional), to serve
  • Method

    1. Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.

    2. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.

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