Skillet Phyllo Pie With Butternut Squash Kale And Goat Cheese Food
SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Provided by Anna Jones
Categories Bon Appétit Phyllo/Puff Pastry Dough Butternut Squash Thyme Kale Parmesan Goat Cheese Vegetarian Dinner Winter Fall
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
- Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
- Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
- Do Ahead
- Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
KALE AND BUTTERNUT SQUASH PIE
This is a great fall recipe and tasty addition to your Thanksgiving table.
Provided by Susan McGreevy @smcgreevy
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- Peel, seed and cube butternut squash. Mix with olive oil and salt & pepper and roast in the oven at 425 degrees for 30-45 minutes until browned and softened.
- Use cooking spray or olive oil in a heavy bottomed, deep frying pan. Add onions and leeks, S&P, and cook slowly to carmelize.
- Meanwhile, bring a pot of salted water to boil. Add kale and cook 3-4 minutes. Add kale to onions and leeks after they are carmelized.
- Heat oven to 425 degrees. Begin to Brush springform pan with some of butter (or butter substitute or Pam). Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim. Sprinkle phyllo with a generous handful of parmesan cheese. Layer half of the kale and onion mixture over the cheese. Add half of the cubed butternut squash. Sprinkle with parmesan cheese. Layer remaining half of kale mixture and remaining cubed butternut squash.
- Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Basically cover the top with folded phyllo and bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
- Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
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- Place a rack in lower third of oven; preheat to 400°. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
- Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
- Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
- Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
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- Place a rack in lower third of oven; preheat to 400°. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
- Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
- Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
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