Best Skillet Phyllo Pie With Butternut Squash Kale And Goat Cheese Recipes

SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE

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

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.

Provided by Anna Jones

Categories Bon Appétit Phyllo/Puff Pastry Dough Butternut Squash Thyme Kale Parmesan Goat Cheese Vegetarian Dinner Winter Fall

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, plus more for brushing
2 medium red onions, finely chopped
1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
1 1/2 teaspoons chopped thyme
1/2 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

Steps:

Place a rack in lower third of oven; preheat to 400°F. 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.
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.

SKILLET PHYLLO PIE RECIPE BY TASTY

Skillet Phyllo Pie Recipe by Tasty image

Here's what you need: extra virgin olive oil, yellow onions, fine sea salt, freshly ground black pepper, garlic, leek, asparagus, scallions, frozen peas, lemon, large eggs, ricotta cheese, grated parmesan cheese, unsalted butter, frozen phyllo, flaky sea salt

Provided by Chris Salicrup

Categories Snacks

Yield 8 servings

Number Of Ingredients 16

Ingredients

¼ cup extra virgin olive oil, plus 6 tablespoons, divided
2 yellow onions, thinly sliced
fine sea salt, to taste
freshly ground black pepper, to taste
2 cloves garlic, finely chopped
1 leek, thinly sliced
1 bunch asparagus, thinly sliced
4 scallions, thinly sliced
¾ cup frozen peas, or fresh peas
1 lemon, zested, divided
2 large eggs
1 cup ricotta cheese
¼ cup grated parmesan cheese
6 tablespoons unsalted butter, melted
10 sheets frozen phyllo, thawed
flaky sea salt, for sprinkling

Steps:

In a large skillet over medium heat, sauté the onions in ¼ cup (60 ml) of olive oil, stirring often, for 15 minutes.
Season with salt and pepper, reduce the heat to medium-low, and add the garlic and leek. Continue to cook, stirring often, until the onions are very golden and tender, 15 minutes.
Stir in the asparagus and scallions and continue to sauté for 5 minutes. Stir in the peas and half of the lemon zest and cook 1 minute. Remove the pan from the heat, and set aside to cool completely.
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, ricotta, Parmesan, and remaining lemon zest. Season with salt and pepper. Fold in the cooled vegetable mixture.
In a small bowl, whisk together the remaining 6 tablespoons of olive oil and the melted butter. Place one phyllo sheet on a work surface (make sure to cover the remaining phyllo sheets with a slightly damp paper towel to prevent them from drying out).
Use a pastry brush to lightly brush the sheet with the oil-butter mixture. Top with another sheet and brush again. Repeat until you have 5 sheets stacked, finishing with the butter-oil mixture.
Cut the stack of phyllo into four equal rectangles.
Repeat the stacking and cutting with the remaining phyllo sheets.
Brush eight 8-ounce (225 g) ramekins with the oil-butter mixture.
Press a rectangle of phyllo into each of prepared ramekins (it's okay if they break a bit), and divide the vegetable mixture among the prepared cups. Fold the edges over the filling, leaving the center slightly exposed. Brush lightly with the oil-butter mixture and sprinkle with flaky salt.
Transfer the ramekins to a baking sheet and bake until the phyllo is golden brown and crisp, 30-35 minutes.
Enjoy!