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.
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.
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.