Spiced Squash and Phyllo Pie
from New York Times Cooking
Fall / autumn Vegetarian
- 10.000 sheets Frozen phyllo dough (Wiki) Explore
- 1.500 Cup Full-fat plain yogurt (Wiki) Explore
- 1.500 Pound Butternut squash (Wiki) Explore
- 0.500 Cup Currants or golden raisins (Wiki) Explore
- 0.500 Lemon (Wiki) Explore
- 0.500 Teaspoon Ras el hanout or garam masala (Wiki) Explore
- 0.438 Cup Extra-virgin olive oil (Wiki) Explore
- 0.125 Teaspoon Ground cayenne (Wiki) Explore
- 3.000 Cup Onion (Wiki) Explore
- 1.000 Teaspoon Ground cumin (Wiki) Explore
- 1.000 Teaspoon Ground turmeric (Wiki) Explore
- 2.000 Eggs (Wiki) Explore
- 0.750 Cup Unsalted butter, or a mixture of butter and olive oil (Wiki) Explore
- 0.750 Cup Whole, unsalted almonds (Wiki) Explore
- 4.000 Ounce Feta (Wiki) Explore
- Confectioners’ sugar (Wiki) Explore
- Ground cinnamon (Wiki) Explore
- Salt and black pepper (Wiki) Explore