Greek Crustless Butternut Squash Savory Pie Batzina Food

BATZINA -- GREEK CRUSTLESS BUTTERNUT PIE

Steps:

• Preheat oven to 350.
• In a large bowl mix the milk, egg, feta (save a little for sprinkling on top later), olive oil and a pinch of salt and pepper.
• Add the grated butternut and mix well.
• Add the flour gradually until the dough is thickish (note that the original recipe called for 3 cups of flour, but we found this to be too dense. If 2 cups doesn't seem enough, add some more).
• Empty the dough into a greased pan. It should be less than 1 inch high.
• Sprinkle some crumbled feta on top.
• Bake for 45 minutes (a bit longer if you use more than 2 cups of flour). Then let it cool for a few minutes before slicing and serving.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.