Ingredients:
2 pounds butternut squash, peeled, cut into ½-inch cubes (about 4 cups)
3 tablespoons olive oil, divided
sea salt
freshly ground pepper
5 sprigs of thyme
1 cup ricotta
3.5 ounce feta cheese, crumbled
1 teaspoon chopped fresh thyme
1 teaspoon chopped parsley
½ teaspoon chili pepper flakes (or more if you like a bit of heat)
8 sheets phyllo pastry, thawed according to the package directions
¼ cup melted butter
Directions:
1. Preheat oven to 350 degrees. Spread squash over a baking sheet. Drizzle with 2 tablespoons olive oil, salt , and pepper. Toss to coat. Scatter the thyme sprigs and bake for about 20 minutes, until the squash is soft and beginning to brown.
2. In a bowl, combine the cheeses, chopped thyme, parsley, chili pepper flakes, and remaining 1 tablespoon of olive oil. Add the squash and lightly mix until all the ingredients are evenly distributed.
3. Grease a 9-inch cake tin or pie dish.
4. Lay 1 sheet of pastry down, long edge toward you. Lightly brush the entire surface with melted butter and place another sheet on top. Spoon ¼ of the butternut mixture along the bottom edge of the pastry. Brush the rest of the sheet with melted butter, trying to cover as much of the surface as possible. Roll the pastry log up starting from the filling end. Tuck the edges as you roll so the filling doesn’t come out. Make 3 more rolls.
5. Coil the rolls snugly in the cake tin and brush each with butter. It doesn’t matter if the middle roll breaks as you bend it – just patch it up with a few small pieces of phyllo. Bake for 35 minutes, or until golden brown.
Makes 4 servings