Feta & squash pot pies

ingredients

• 4 sheets Krinos filo Dough
• 1½ cups Krinos feta, crumbled
• 2 cups butternut squash, ¼ inch dice
• 1 small red onion, diced
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• 1/3 cup maple syrup
• ½ cup pecans, chopped
• 2 tbsp butter
• 1 tbsp flour
• 1 cup of chicken or vegetable stock
• 2 tbsp fresh sage, finely chopped
• Salt and pepper
• Cooking spray

Instructions

1. Thaw filo dough according to package instructions.

2. Pre-heat oven to 400°F. Line a baking sheet with parchment paper and lightly spray 4, 6oz oven safe ramekins. Set aside.

3. In a large bowl stir together, squash, onion, garlic, olive oil, maple syrup and pecans. Spread mixture onto lined baking sheet and roast for 20-25 minutes, stirring after 15 minutes. Remove from oven and stir in 1 tbsp of chopped sage and feta, season with salt and pepper. Reduce oven heat to 375°F

4. In a small sauce pan over medium high heat, melt butter and whisk in flour; cook for 1 minute. Whisking continuously, slowly pour in stock, cook for 3 minutes until slightly thickened. Stir in remaining sage.

5. Fill each ramekin with squash mixture and ¼ cup of sauce. Transfer ramekins to a clean baking tray. Top each ramekin with filo sheet artfully folded. Lightly spray filo sheets. Bake for 10-15 minutes until filo is golden brown. Serve warm.