
A stunning vegan centerpiece featuring layers of sweet caramelized onions, spiced butternut squash, and garlicky spinach encased in flaky puff pastry. This golden, domed pie is as beautiful as it is delicious, making it perfect for festive dinners or special occasions.
Preheat your oven to 200°C (180°C fan/gas 6). Place the butternut squash cut-side down in a roasting tin and roast for 45–60 minutes until the flesh is completely soft and the skin begins to caramelize. Allow it to cool in the tin.
While the squash roasts, place the sliced onions in a large pan with a generous pinch of salt and 400ml of water. Cook over medium heat, stirring occasionally, for about 25 minutes until the onions are soft and the water has fully evaporated.
Wilt the spinach in a large, dry frying pan over medium heat (you may need to do this in batches). Transfer to a colander and let cool, then squeeze out as much water as possible. In the same pan, heat 1 tbsp of olive oil and fry the garlic until lightly golden. Mix the garlic into the spinach and season to taste.
Add the remaining olive oil to the pan with the softened onions and increase the heat to medium-high. Cook, stirring regularly, for 10–15 minutes until the onions are deeply golden and caramelized.
Scoop the roasted squash flesh into a bowl, discarding the skin and seeds. Mix in the ras el hanout and season well. Ensure the squash, onions, and spinach are all completely cold before assembling. These can be prepared a day in advance and kept in the fridge.
On a lightly floured surface, roll the puff pastry into a 50 x 30cm rectangle. Cut out two circles: one 23cm and one 28cm (use plates as templates). You may need to re-roll the trimmings to fit the second circle. Place both circles on baking parchment on a tray and chill in the fridge for 30 minutes.
Preheat the oven back to 200°C (180°C fan/gas 6). Spread the squash mixture over the smaller pastry circle, leaving a 2cm border around the edge. Layer the pine nuts, caramelized onions, and finally the spinach on top, shaping the filling into a neat dome.
Brush the pastry border with a little dairy-free milk. Drape the larger pastry circle over the filling, pressing it down snugly around the sides to remove air pockets. Crimp the edges with a fork to seal. Cut a small steam hole in the center and lightly score a decorative pattern on the surface. Brush with the remaining milk and bake for 30–35 minutes until golden brown. Rest for 5 minutes before slicing.
To prevent a 'soggy bottom,' ensure the spinach is squeezed very dry and the filling components are completely cold before assembly. For a professional look, use the back of a knife to score curved lines from the center hole to the edge to create a traditional sunburst pattern.