I love to eat kale in soups, smoothies, sautés, chips, really anyway you can think of, but I felt like I was making the same things over and over. I started looking for different ways to cook kale and different recipes; I found this one by Anna Jones and just had to share it. It combines kale and butternut squash in crispy phyllo dough, topped with cheese (my mouth is already watering…)
- 3 tablespoons olive oil, plus more for brushing
- 2 medium red onions, finely chopped
- 1/2 small butternut squash (about 1 pound), peeled, and cut into 3/4-inch pieces
- 1 1/2 teaspoons chopped thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 bunch kale, stems removed, thinly sliced crosswise
- 2 large eggs, beaten to blend
- 3 ounces parmesan cheese, grated
- 1 teaspoon finely grated lemon zest
- salt and pepper
- 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
- 4 ounces goat cheese or feta, crumbled
- Place rack in the lower third of the oven, and preheat to 400 degrees.
- Heat 3 tablespoons of oil in a large ovenproof skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 6-8 minutes.
- Add squash and stir occasionally, until almost tender, 8 to 10 minutes.
- Add thyme and red pepper flakes and transfer to a medium bowl and let cool. Reserve Skillet.
- Add kale, eggs, lemon zest, and Parmesan cheese to squash mixture and gently mix together. Season with salt and pepper.
- Layer phyllo sheets inside reserved skillet.
- Spoon the kale and squash mixture into the phyllo and dot the top with goat cheese.
- Brush edges of phyllo lightly with oil and fold over the filling, overlapping slightly, with the center exposed.
- Cook pie over medium heat until the bottom of the pastry is just golden (carefully lift on side of the pastry of with a heatproof rubber spatula to take a look, about 3 minutes).
- Transfer skillet to oven and bake until kale is wilted and tender and phyllo is golden brown and crisp, approximately 20-25 minutes.
- Remove from oven. Let pie rest in skillet for at least 15 minutes before slicing into wedges.
Note: This pie can be baked up to 6 hours ahead of time. Store uncovered at room temperature until you are ready to eat.