Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese
A rustic Mediterranean-inspired pie featuring layers of crispy phyllo dough filled with roasted butternut squash, sautéed kale, and creamy goat cheese. This savory pie combines earthy vegetables with tangy cheese and flaky pastry for a delicious vegetarian main course.
Ingredients
- •3 tablespoons olive oil
- •2 medium red onions
- •½ small butternut squash
- •1½ teaspoons thyme
- •½ teaspoon crushed red pepper flakes
- •1 bunch Tuscan kale
- •2 large eggs
- •3 ounces Parmesan
- •1 teaspoon lemon zest
- •to taste Kosher salt and pepper
- •8 ounces frozen phyllo pastry
- •4 ounces fresh goat cheese
Cooking Instructions
- 1.
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.
20 min
- 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.
10 min
- 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.
43 min
- 4.
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
