NEW RECIPE

If you cannot see images, please click here

Roasted Squash And Feta Borek

This week we had the pleasure of speaking to Anne and Jennifer Cowan, owners of The Good Sister in Carlisle. The two sisters established their business in 2017, embedding their love of travel and food within their small, but mighty menu.

Originally operating from the indoor market in Carlisle, the takeaway lunches and cakes soon became extremely popular. In September 2019 the business was relocated to Cecil Street, which is now home to The Good Sister Café. The team offer takeaway and sit in breakfast, along with lunch and cakes and bakes.

Before embarking on The Good Sister adventure, Anne trained at Kendal College in professional cookery whilst working in hospitality. Meanwhile Jennifer worked front of house for various restaurants.

As we introduce butternut squash into this week's boxes, Anne and Jennifer have created a recipe, which will hopefully inspire our customers to get creative in the kitchen.

Many thanks, Boxed Fresh

Ingredients:

- 1 Butternut Squash (diced)
- 200g Feta Cheese (crumbled)
- 2 tbsp Olive Oil
- 270g (7 Sheets) Filo Pastry

- 50g Salted Butter (melted)

- 1 Egg Yolk
- 1 tbsp Milk
- 1 tbsp Dried Thyme
- Black Pepper

Method:

1. Heat oven to 220/ Fan/ 200c/ GA7.

2. Spread the diced squash over a baking tray and drizzle with the olive oil, mix well and roast at the top of the oven for 50-60 minutes. Shuffle every 20 minutes to cook evenly. Remove and leave to cool. Once cooled add the crumbled feta, mix and season with black pepper.

3. Lightly brush a 22cm springform cake tin with oil. Put a flat baking tray on the top shelf of the oven.

4. Lay one sheet of the filo pastry on a clean work surface, brush with the melted butter and then put a second sheet of filo on top, smooth with the palm of your hand. Positioning a long side nearest to you, spread 1/3 of the squash and feta filling in a thin line 3cm from the bottom of the filo. Brush that 3cm strip of uncovered pastry with a little more butter, fold this over the squash mix, tucking in the filling, then roll the pastry to create a thin sausage. Brush this with butter again, coil in a tight spiral and lift into the centre of the cake tin.

5. Repeat this process twice more each time adding to the spiral in the cake tin. If there is space in the tin at the end, fill in the final sheet of filo with any remaining squash mix, roll and squeeze into the tin. Beat together the egg yolk and milk and liberally brush onto the pie. Sprinkle with dried thyme. Put the cake tin on to the dry tray and bake in the top of the oven for 30 minutes, until the pastry is golden and crisp.

6. Leave to cool for 5-10 minutes before removing from tin then serve with a fresh green salad!

ORDER NOW