Contributed by adapted from the Great Green Cookbook

This easy recipe is very fancy-looking with the puff pastry on top. I used summer squash (zucchini and straightneck), although the recipe called for winter squash. Yum! (Jennifer Peachey)

Ingredients

2 cups squash, peeled + diced
1 cup leeks, sliced
1 cup carrots, diced
Bechamel sauce (see below)
½cp feta cheese, crumbled
1 tsp. ground mace
4 sheets puff pastry to fit
olive oil
ground pepper

Bechamel Sauce:

Whisk together 3 tbsp flour, 3 tbsp olive oil, 1 ½ cups milk (or soy milk), salt and pepper, bay leaf (optional).

Stir steadily over medium heat until sauce comes to a boil. Simmer for five minutes, stirring occasionally. Remove bay leaf.

Instructions

1. Heat oil in pan on medium. Cook carrots and winter squash for 5 min. Add leeks, cook for another 5 min. Season with mace and pepper.

2. Mix with bechamel sauce and crumbled cheese. Put in shallow oven-proof dish.

3. Wet rim of dish with cold water. Place four pieces of pastry on top of pie and press down edges to seal. Brush with olive oil.

4. Bake at 375 F for 20-25 min, or until crust is golden-brown.

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