Learn about our COVID-19 Mitigation Strategies

Butternut Squash and Kale Phyllo Skillet Pie

Butternut Squash and Kale Phyllo Skillet Pie

Butternut Squash and Kale Phyllo Skillet Pie

This hearty meatless dish is packed with nutritious greens, vegetables and creamy cheese wrapped in flaky phyllo dough. 
Course Main Course
Cuisine Meatless, Mediterranean
Servings 6 people

Ingredients
  

  • 1 package Fresh Express Baby Kale Mix (5 oz.) chopped
  • 3 cups chopped butternut squash
  • 1 cup red onion finely chopped
  • 3 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 eggs beaten
  • 2 oz. shredded Parmesan cheese
  • 8 oz. frozen phyllo pastry thawed (half of a 1-lb package)
  • 4 oz. goat cheese crumbled
  • 1/4 cup walnuts

Instructions
 

  • Place a rack in the lower third of the oven; heat to 400°F.
  • Cook butternut squash and red onion in olive oil in an 11-inch ovenproof skillet over medium heat, stirring occasionally, for 10 minutes or until squash is tender. Transfer to a medium bowl. Add Italian seasoning, lemon zest, salt, and pepper; mix well. Cool slightly. Clean the inside of the skillet with a paper towel.
  • Add chopped Baby Kale Mix and eggs to squash mixture; gently stir to combine. Layer phyllo sheets inside the skillet, leaving 2 inches of the dough hanging over the edge of the skillet. Spoon kale and squash mixture over phyllo dough, top with goat cheese and walnuts. Fold the edges of the phyllo dough over the filling, overlapping slightly, leaving center exposed. Brush the phyllo dough with olive oil.
  • Place the skillet on the stove and cook over medium heat for about 3 minutes or until the bottom of the pastry is golden. (Carefully lift up one side with a spatula so that you can check the bottom of the phyllo pastry.) Transfer skillet to the oven and bake for 30 minutes, or until a thermometer inserted into the center reads 165°F and phyllo is golden brown. Let pie cool in skillet for 10 minutes before slicing into six wedges.
Keywords Arugula, Baby Spinach, Entertaining, Entrees, Vegetarian
Made with
Baby Kale Mix

Recipe Suggestions

Turkey Curry Bowl

Turkey Curry Bowl

Serves 4
18 mins
Caprese Cauliflower Pizza

Caprese Cauliflower Crust Pizza

Serves 2
25 mins
Turkey Bacon Caesar Wrap

Turkey Bacon Caesar Wrap

Serves 4
10 mins
More Recipes
SHARE
Our website uses cookies
This website uses cookies to improve user experience. By using our website consent you to all cookies in accordance with our Cookie Policy. Learn more about our Cookie policy
accept all cookies