Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese
Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese might be a good recipe to expand your main course recipe box. For $2.71 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 28g of fat, and a total of 501 calories. This recipe serves 4. This recipe from Epicurious requires eggs, olive oil, kale, and lemon zest. 596 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 88%. If you like this recipe, you might also like recipes such as Penne with Butternut Squash, Kale, and Goat Cheese {12 Weeks of Winter Squash}, Orzo and Butternut Squash Skillet with Kale and Blue Cheese, and Roasted Butternut Squash Kale Salad with Farro and Goat Cheese.
Servings: 4
Ingredients:
2 large eggs, beaten to blend
4 ounces fresh goat cheese or feta, crumbled
1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise
Kosher salt, freshly ground pepper
1 teaspoon finely grated lemon zest
3 tablespoons olive oil, plus more for brushing
3 ounces Parmesan, grated
8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
2 medium red onions, finely chopped
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons chopped thyme
Equipment:
oven
frying pan
bowl
spatula
Cooking instruction summary:
Preparation Place a rack in lower third of oven; preheat to 400F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 68 minutes. Add squash and cook, stirring occasionally, until almost tender, 810 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, 2025 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.
Step by step:
1. Place a rack in lower third of oven; preheat to 400F.
2. Heat 3 Tbsp. oil in a large ovenproof skillet over medium.
3. Add onions and cook, stirring occasionally, until softened but not browned, 68 minutes.
4. Add squash and cook, stirring occasionally, until almost tender, 810 minutes.
5. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
6. 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.
7. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
8. 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.
9. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 2025 minutes.
10. Let pie cool in skillet at least 15 minutes before slicing into wedges.
11. Do Ahead
12. Pie can be baked 6 hours ahead.
13. Let cool; store uncovered at room temperature.
Nutrition Information:
covered percent of daily need
