This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.
I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.
The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂
Yield: 6 servings
- 3 tablespoons olive oil, plus more for brushing
- 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
- 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
- 1 1/2 teaspoons fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups)
- 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
- 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
- 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
- Kosher salt and freshly ground black pepper
- 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
- 4 to 6 ounces fresh goat cheese or feta, crumbled, divided
- Place a rack in lower third of oven; preheat to 400°, preferably on convection.
- Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or 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 large 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.
- If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
- Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
- Spoon kale-and-squash mixture into phyllo and dot top with cheese.
- Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
- Cook pie over low to medium-low 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 10 to 15 minutes before slicing into wedges.
Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.