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

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

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


  • 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

Recipe 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. 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.

Nutritional Content

Calories (kcal) 620 Fat (g) 32 Saturated Fat (g) 13 Cholesterol (mg) 140 Carbohydrates (g) 59 Dietary Fiber (g) 7 Total Sugars (g) 8 Protein (g) 25 Sodium (mg) 760Reviews SectionI don't know how you would follow this recipe "exactly", it's extremely vague in its measurements (a "bunch" of Kale?). However that goes to show that it's pretty foolproof, because it turned out delicious and also just like the picture. If you want a tasty dish that is also pretty, this fits the bill.AnonymousAllentown PA04/09/20Wow! Make this!! I've never used phyllo before and absolutely loved this recipe. Full disclosure: I made this dairy-free by adding 4 beaten eggs instead of 2, and forgoing any cheese. Make sure and brush each sheet of phyllo with oil as you layer it into the skillet. This was a huge hit and I can't wait to make it again.AnonymousDetroit, MI03/30/20I've made this recipe several times now, and it's a favorite. I followed the recipe exactly except I substituted all the things it calls for out for other things. Wait. No. I actually followed it exactly. With Tuscan kale and butternut squash and everything else. It's a great way to use a lot of things I already grow in my garden. I have burnt the bottom once during the browning stage before you put it in the oven, but it was fine after carefully removing a layer or two of filo. It doesn't quite turn out as shown in the pictures, with wilted kale sticking out the top. Mine turns out more like a filo wrapped quiche, but it's still excellent. I will make it again.AnonymousTacoma, WA01/09/18VERY DELICIOUS! BRILLIANT!Easy to assemble ,quick and no messy kitchen.Followed the recipe exactly,but changed the ingredients to what i had at homeOnions, leek,a tiny bit of garlic,zucchini (wilted) ,artichoke hearts and arrugola.Made according to instructions. Easy and scrumptiousOne tip:In the phase where you pre-cook the dish in the skillet,before the oven stage,be careful not to burn the bottom. Use low heat.You could basically make this recipe with any veggies -as log as they’re not runny.

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