Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

Ingredients for Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

• 45ml olive oil, plus more for brushing

• 2 medium red onions, finely chopped

• 1/2 small butternut squash (about 450g ), peeled, cut into 3/4-inch pieces

• 1 1/2 teaspoons chopped thyme

• 1/2 teaspoons crushed red pepper flakes

• 1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise

• 2 large eggs, beaten to blend

• 90g Parmesan, grated

• 1 teaspoon finely grated lemon zest

• Kosher salt, freshly ground pepper

• 230g frozen phyllo pastry, thawed (half a 450g package)

• 110g fresh goat cheese or feta, crumbled

How to make Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

Place a rack in lower third of oven; preheat to 204°C. Heat 45ml 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.

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 centre 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.

Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.