Embedded Files
This delicious recipe, by Anna Jones, was published in the November 2016 issue of bon appétit and is available on the bon appétit web site (link). You can think of it as a combination of two of my favourite Anna Jones recipes: Double Greens and Filo Pie and Butternut and Cannellini Gratin, both of which are on this blog. I made two, one with crushed red pepper flakes and one without.
[PDF of the recipe]
06 November 2016
RECIPE
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.
Ingredients
4 SERVINGS
3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
½ small butternut squash (about 1 pound), peeled, cut into ¾-inch pieces
1½ teaspoons chopped thyme
½ 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 [I used 4 ounces of each]
Preparation
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. [My squash was still not tender after 10 min.] 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, 20–25 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.
Page updated
Google Sites
Report abuse