Spinach Butternut Squash Filo Pastries

Spinach Butternut Squash Filo Pastries

Braised Tomatoes


Braised Cauliflower

One of my kids is a ballet dancer and just like my other 3 children grew up on a vegetarian/macrobiotic diet. Today after a hard day of training and rehearsals for his end of the year performance, he came home a bit alarmed about a trainer’s comment regarding the dangers of consuming too much soy and the potential effect on his physical development, specially muscle building and his intake of female hormones. I know that soy can be controversial and that some people will have nothing to do with it. On the other hand I know that there are millions of people, including strong men, for whom soy is a basic source of protein and an important part of their traditional diets. The soy that we consume at our house is not genetically modified, we make our on soy milk and get the best quality tempeh, tofu, miso and tamari. Nevertheless I felt compelled to change our dinner menu a bit for his peace of mind.
The Spinach Butternut Squash Pastries where originally supposed to be Spinach Tofu Pastries, but I must say that the butternut substitution worked beautifully, and I would definitely choose it the next time above the tofu version.

Spinach Butternut Squash Filo Pastries
3 cloves of garlic
1 tbs olive oil
1/2 butternut squash cut in chunks and steamed
lightly roasted pine nuts
1/4 cup chia seeds
filo dough
1/2 cup of breadcrumbs
Extra olive oil for brushing

-cook the spinach with the olive oil and garlic and a pinch of salt until wilted
-puree the spinach with a hand blender
-mix in the butternut squash, pine nuts and chia seeds and adjust the salt
-roll out the sheets of filo one at a time and brush olive oil on it, place another sheet on top and brush again with oil
-repeat this process 4 times and on the final and top sheet sprinkle about 1/2 of the breadcrumbs and then place the spinach filling on top horizontally across the middle of the filo sheet
-fold the sides inwards first and then make a roll
-brush the roll with olive oil
-repeat this procedure until you don’t have any more filling and/or dough
-place on an oven tray covered with wax paper
-make diagonal or vertical slits on the rolls with a knife
-bake for about 20 minutes at 180*c

We ate this delicious rolls with brown rice cooked in vegetable broth, kidney beans, braised tomatoes, braised cauliflower, a green salad and nori condiment.

Will I eliminate soy from our diet? No, but I will re open my curiosity for the soy issue now that my 16 year old son has questions about it. What are the effects soy as a major source of protein on a growing ballet dancer.


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