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1
Put oven rack in middle position and preheat oven to 425F.
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2
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes.
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3
Transfer to a plate and spread in 1 layer to cool.
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4
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes.
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5
Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes.
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6
(Skillet will be full, but volume will reduce as vegetables steam.)
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7
Cool, uncovered, to room temperature.
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8
Brush springform pan with some of butter.
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9
Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel.
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10
Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang).
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11
Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner.
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12
Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
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13
Spread half of kale mixture in phyllo shell.
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14
Gently stir together squash and cheese in a bowl and spread evenly over kale.
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15
Top with remaining kale.
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16
Put remaining sheet of phyllo on a work surface and brush with butter.
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17
Fold in half crosswise and butter again.
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18
Fold again (to quarter) and brush with butter, then lay over center of filling.
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19
Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose.
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20
Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
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21
Cool pie in pan on a rack 5 minutes.
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22
Remove side of pan and transfer to a platter.
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23
Cut into wedges (leave bottom of pan under pie).
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24
*Available at specialty foods shops and many supermarkets.
