Butternut Squash, Spinach & Goats Cheese Pie with Cheesy Pastry

Butternut Squash, Spinach & Goats Cheese Pie with Cheesy Pastry


A deep filled layered pie that is great as a starter or main course and not just for vegetarians! We use Rosary Goats cheese from Wiltshire and 'vegetarian Parmesan' called 'It's not just a pasta cheese'!
(Serves two as a main course or four as a starter).

Pie filling - Butternut Squash(43%),Spinach(21%), Red Onion, Ricotta, Goats Cheese(4%), Olive Oil, Pine Nuts, Garlic, Cumin, Ras El Hanout, Chilli. Cheesy Pastry(13%) - Plain Flour, Butter, Parmesan, Polenta, Egg.
Allergens: Contains Wheat, Pine Nuts, Egg.
Produced in an environment that contains nuts.

Defrost for 24hours in refrigerator. Ensure thoroughly defrosted before cooking. Cook and consume within 24 hours.
When supplied frozen - Store in a freezer at -18°c or cooler and use by the best before date.
When supplied thawed or fresh - store in a refrigerator at 5°c or less and consume within 24 hours.
To prepare – remove vaccuum bag and place in foil container on a baking tray. Heat at 180°c, Gas Mark 6 in the oven for 30 minutes. Ensure food is piping hot before serving. Remove from container before consuming. Do NOT re-freeze after de-frosting.


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