As promised here is the recipe for the filo pie I made in the first week of my menu planning. This makes 3 portions but you could easily double the amounts if you need to feed more people. Before you start put your oven on to 200°C so its ready for when you need to use it.
2 Glugs of olive oil
500g butternut squash
1 medium to large onion
5 medium sized leeks (about 250g)
50g chopped walnuts
125g vegan blue cheese
2 sheets filo pastry
5 sprigs of thyme (fresh)
5 sage leaves (fresh)
Chop up the butternut squash into cubes and place into an oven proof dish. Quarter your onion and then halve each quarter and mix with the butternut squash and 1 glug of olive oil until everything is coated. Pop into your heated oven and bake until soft, remembering to stir occasionally This should take about 30 minutes.
Thinly slice the leeks and saute with another glug of oilve oil for 5 minutes or until the leeks are starting to colour and becoming soft.
Finely chop the sage leaves and pick off the thyme leaves and add to the leeks with the chopped walnuts. Mix together well and cook for another 5 minutes being careful nothing sticks to the pan. Add a tbsp of water if it starts to stick.
Remove the butternut squash and onions from the oven and add to the leek mixture, squashing the butternut squash a little to help all the ingredients combine. Keep the oven dish close you'll use it again.
Chop up the vegan blue cheese into small cubes or grate if you prefer and mix with the other ingredients.
Pour everything into the oven proof dish you used earlier, no need to oil it. Spread out evenly and add the two sheets of filo pastry to the top in a creative scrunch and pop into the oven for 20-30 minutes until the pastry is golden.
Serve with a garden salad.