Savory Butternut Squash and Spinach Puff Pastry Pie

Instructions

1. 1

   Preheat oven to 400°F. Place butternut squash slices on a baking sheet coated with cooking spray. Lightly spritz the squash with cooking spray. Bake for 15 minutes or until tender.

2. 2

   In a bowl, combine 2 eggs, ricotta cheese, Romano cheese, and rubbed sage. In a small bowl, whisk the remaining egg with water; set aside.

3. 3

   In a large skillet, sauté the onion in olive oil until tender. Stir in the spinach, garlic, and nutmeg. Cook and stir for 2 minutes; set aside.

4. 4

   Unfold 1 pastry sheet onto a lightly floured surface. Roll out into a 14-inch square. Press the pastry into the bottom and up the sides of a greased 9-inch springform pan, allowing the excess to drape over the edge. Brush the pastry with the reserved egg mixture.

5. 5

   Layer half of the roasted butternut squash, the cheese mixture, and the spinach mixture. Repeat the layers. Roll out the remaining pastry into a 10-inch square and place it over the filling. Trim the edges and fold the bottom pastry over the top, pressing to seal. Brush the pastry with the egg mixture and cut a vent in the top.

6. 6

   Place the pan on a baking sheet. Bake at 400°F on the lowest oven rack for 40-45 minutes or until the pastry is golden brown. Remove from the oven and let cool on a wire rack for 45 minutes. Serve warm or at room temperature. Refrigerate any leftovers.