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This make-ahead vegetarian pie recipe is perfect for picnics in the sun. It's packed with veggies and a layer of creamy spinach, ricotta and pesto for extra flavour. Using prepared veg and store-bought pastry, this picnic centrepiece is easy to assemble and bake, and can keep for up to 2 days in the fridge. See method
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Go vegan: Ensure your pastry is vegan (many are). Swap ricotta for dairy-free yogurt and the hard cheese for 1 tbsp nutritional yeast, and use free-from pesto. Glaze with nut milk.
Switch the veg: Use roasted beetroot and cooked lentils for the base and swap spinach for kale or spring greens.
Spice it up: Sprinkle crushed chillies over the squash, or add a little grated nutmeg to the ricotta mix.
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