250g Plain Flour
125g Trex or block vegetable fat
large pinch salt
Water to mix
1/2 large bag spinach leaves
1/2 medium butternut squash
4 red onions
2 tsp sugar
1 block feta cheese
1 tsp dried coriander
Ground black pepper
Put the oven on at 180C, gas Mark 4-5. Cut up the Trex into small pieces and add to the flour with a good pinch of salt. Using a round bladed knife, continue cutting up the fat until it is small and coated with flour. Rub the fat into the flour with your fingertips until the mixture appears like breadcrumbs. Adding a tablespoon of water at a time, mixing it in thoroughly each time with the knife. The mixture should be quite dry but just come together into a ball. Knead lightly in the bowl and leave to rest in the fridge for about 20 minutes or more.
Remove the seeds from the squash and place on a baking sheet, cut side uppermost. Sprinkle with a little olive oil and roast in the oven for about 30 minutes or until the flesh is tender. Remove from the oven and allow to cool.
Melt the butter in a large frying pan. Meanwhile, peel and slice the onions and put into the pan with a twist of salt. Cook slowly until the onions are soft, then add the sugar and continue cooking until the mixture is caramelised and a little sticky.
Wash and drain the spinach and roughly chop. Cut the feta cheese into cubes.
When the butternut squash is cool enough to handle, peel off the skin and cut the flesh into cubes.
In a large bowl, mix all the ingredients together and add some black pepper and the dried coriander.
Roll out the pastry until quite thin and line the base and sides of a 15cm diameter loose bottomed deep cake tin. With the remaining pastry, roll out a circle to make a lid.
Pile the mixture into the pastry case, moisten the top edge with water and put the lid on. Crimp the edges and put a slit into the top for steam to escape.
Bake in the centre of the oven for 30 minutes or until golden brown.
Can be served hot or cold.