Skillet Phyllo Pie With Butternut Squash, Kale, And Goat Cheese Recipe

Name: Skillet Phyllo Pie With Butternut Squash, Kale, And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for brushing; 2 medium red onions, finely chopped; 1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces; 1 1/2 teaspoons chopped thyme; 1/2 teaspoon crushed red pepper flakes; 1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise; 2 large eggs, beaten to blend; 3 ounces Parmesan, grated; 1 teaspoon finely grated lemon zest; Kosher salt, freshly ground pepper; 8 ounces frozen phyllo pastry, thawed (half a 1-pound package); 4 ounces fresh goat cheese or feta, crumbled

Servings: persons

3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed red pepper flakes
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
2 large eggs, beaten to blend
3 ounces Parmesan, grated
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
4 ounces fresh goat cheese or feta, crumbled

1
Place a rack in lower third of oven; preheat to 400u00b0F. 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.
2
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.
3
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.
4
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for brushing, 2 medium red onions, finely chopped, 1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces, 1 1/2 teaspoons chopped thyme, and more.

Yes, Skillet Phyllo Pie With Butternut Squash, Kale, And Goat Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Phyllo Pie With Butternut Squash, Kale, And Goat Cheese

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