Is it just me, or does phyllo make everything better? The crunchy, paper-thin pastry elevates even the humblest of ingredients to haute cuisine. This one-pot wonder is no exception.
This dish couldn’t be simpler and doesn’t require any special culinary talent aside from some basic knife skills.
I served this for dinner for a vegetarian friend over the weekend and she LOVED it. Given the two eggs involved in this recipe, I think this dish would be perfectly well-suited to brunch – if you think eggs are a prerequisite for brunch.
Don’t be scared off by the phyllo, it’s child’s play. You just buy frozen phyllo pastry from the grocery store, thaw out half the package and when you’re ready to assemble the pie, layer the sheets into your skillet at random angles, fill it up and then fold the edges in and brush with oil. That’s it, dust your shoulders off, insist your friends refer to you as “Top Chef” from now on.
The original recipe called for two “medium” red onions. I don’t think I’ve ever seen a “medium” red onion, the smallest ones I’ve been able to find are about the same diameter as my head. I have a big head. So, I just used one “medium” red onion and determined that any more would make me certifiably unkissable for at least 3 weeks.
I did NOT, however, skimp on the goat cheese. When the recipes suggests, “Dot the top of the pie with goat cheese,” I encourage you to take the most liberal interpretation of “dot.” (What I’m suggesting is, ALL THE GOAT CHEESE!)
You can make this dish ahead of time and leave it at room temperature for up to 6 hours before serving. Reheat as desired.
Butternut Squash, Kale and Goat Cheese Phyllo Pie
Humble ingredients are elevated to haute cuisine with the help of a little phyllo pastry. This Butternut Squash, Kale and Goat Cheese Phyllo Pie is the one-pot wonder you need in your life.
- 3 tbsp olive oil plus more for brushing
- 1 medium red onion finely chopped
- ½ small butternut squash about 1 pound, peeled, cut into ¾-inch pieces
- 1½ tsp chopped thyme
- ½ tsp crushed red pepper flakes
- 1 bunch Tuscan kale ribs and stems removed, thinly sliced crosswise
- 2 large eggs beaten to blend
- 3 oz Parmesan grated
- 1 tsp finely grated lemon zest
- Kosher salt freshly ground pepper
- 8 oz frozen phyllo pastry thawed (half a 1-pound package)
- 4 oz fresh goat cheese or feta crumbled
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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.
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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.
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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.
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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.
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.
Recipe adapted from: "Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese." Bon Appetit. November 2016.
