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Even if your idea of winter squash falls into the category of pumpkin pie, I can assure you that when paired with feta cheese and a few spices, this versatile vegetable is delicious. Sauté some leeks and you will have a combination you did not know you couldn’t live without.

I was fortunate enough to have saved in my freezer chunks of kabosha squash that were given to me from a friend’s garden. You can use butternut for this, or even open a can. The best flavor will be from a fresh squash.

Squash and Leek Phyllo Coil/ Coiled Borek

Of all the pies and boreks that Sephardic Jews (and Greeks and Turks and Bulgarians, and others) assemble, in our mind, this is the most elegant. Of all the fillings that they manage to stuff these beauties with, in our mind, this is one of the most delicious. If you have not enjoyed the pleasures of winter squash with feta cheese, now is the time to try. The sautéed leeks add a deep caramelized flavor that perfectly complements the baked squash. But, if anyone you are serving is allergic, leave them out and it will still be delicious.

Ingredients:

 

3 pounds butternut or winter squash, baked

1/4 cup olive oil, approximately

2 large leeks, white and light green part only, washed well and sliced into circles

¼ cup chopped fresh mint

3 ounces feta cheese, crumbled (about 3/4 cup)

Salt and freshly ground pepper

¾ pound phyllo dough

Method:

The night before baking, remove phyllo from freezer to fridge. This will allow it to thaw slowly and not crack.

To prepare filling:

1. Heat the oven to 425 degrees. Line a baking sheet with parchment or a silicon pan. Slice the squash in half and place face down on the sheet and bake until soft, approximately 45 minutes. If your squash is too hard to penetrate, one tip is to place it in the microwave for a minute or two to soften it.
2. When tender, remove from oven and cool until you can handle it. Using a large spoon, scoop out the tender flesh and in a bowl. Mash.
3. Heat 1 T of the olive oil in a large, heavy skillet and add the chopped leeks. Cook, stirring, until leeks have softened and are beginning to caramelize. Remove from the heat and add to the squash. Stir in the mint, nutmeg and feta. Season to taste with salt and pepper.
4. Brush a large round pan with olive oil and preheat oven to 375°.

 

 

To assemble:

1. Gently unroll the phyllo dough. If it comes in two packages, keep one intact in its plastic. Dampen a clean dish towel and place it over the opened dough with the plastic packaging underneath.
2. Take a sheet of phyllo and place it on your work surface with the longer edge closest to you. Brush lightly with olive oil and place another sheet on top. Now fold the two layers into a triangle (it’s okay if the edges don’t match) with the folded edge on the diagonal.
3. Take a handful of filling and make a thin line with it all along the fold. It’s very easy at this stage to overstuff, so try to use as little as possible (about 3 tablespoons). Brush the rest of the triangle with a little more oil. Begin to fold the entire package into a cylinder and carefully form it into a spiral. Place, seam side down, into the center of the pan. Continue to wrap the filling and spiral it into the pan, beginning each cylinder where the last one left off, until the pan is full.
4. When the pie is assembled, brush the top with olive oil. Sprinkle with sesame and nigella seeds.
5. Bake for 50 to 60 minutes, until nicely browned and bubbling. Remove from the heat and allow to cool for at least 10 minutes before serving. You can serve this hot or warm. To serve, cut into wedges as a pie and admire the spiral layers.