I love Greek food and still remember the dish that started my interest in those flavors. Spanakopita is the traditional Greek appetizer of spinach and feta cheese wrapped in layers of crispy phyllo dough and I loved it the moment I tasted it. Of course, a dessert of baklava didn't hurt either. But although I've learned to cook with those flavors and spices, I've never tried working with the dough. Something about all those cooking shows advising great care with the delicate "leaves" made me stick with my own, much less finicky, pastry dough.
2 Tablespoon olive oil, divided
2 Cups butternut squash, cut into bite size pieces
1/2 Red onion, peeled and sliced
1/2 Cup crumbled Gorgonzola cheese
1/4 Cup walnuts, chopped
10 Sheets phyllo dough
1 Tablespoon unsalted butter, melted
2 Tablespoons chopped chives
Salt & pepper to taste
While the squash is roasting, add the second tablespoon of oil to a pan and saute the onions on medium heat until they are lightly caramelized.
You can form the tart in a pie tin but I used two mini spring-form pans to get the tall sides. Use some of the melted butter to lightly butter the pans. Begin layering 5 sheets of dough into each pan, buttering each sheet. I buttered each after I'd added it to the pan because it was easier than brushing it on the flat sheets and having them tear. The result is less perfect but way easier. The sheets should overhang the pans.
Combine the roasted squash, onions, cheese, walnuts and chives in a bowl and spoon half the mixture into each pan. Fold up the edges of the dough and butter them. Place both pans on a baking sheet and bake for 20 - 30 minutes or until the dough is a light golden brown. Makes 2 servings.