Roasted Butternut and Ricotta Phyllo Pie
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 [...]