Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

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

1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
2. 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.
3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
5. Wipe out and reserve skillet.
6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
8. 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.)
9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
11. 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.
12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
13. 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.

Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

• 1/2 cup/65 grams all-purpose flour, plus more for rolling
• 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
• 1/4 cup/40 grams cornmeal or polenta/grits
• 1/4 tsp fine sea salt
• 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
• 3 to 6 tablespoons ice water

For the Filling:

• 1/2 large or 1 small red onion
• 1 T fresh lime juice, plus more to taste (from 1/2 lime)
• 1/2 tsp fine sea salt, plus more as needed
• pinch of granulated sugar
• 4 ounces bacon (4 slices), diced
• 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
• 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
• 1 cup heavy cream
• 1/2 cup sour cream or plain Greek yogurt
• 3 large eggs
• 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
• 3 T chopped parsley

To Prepare the Crust:

1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

1. Heat oven to 425 degrees, preferably on convection.
2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
4. Reduce oven temperature to 375 degrees, preferably on convection.
5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
11. Add cream, sour cream and eggs. Blend until you get a purée.
12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
14. Scrape mixture into the baked pie shell.
15. Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
16. Cover the edge of the pie crust to prevent over-browning.
17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

• 1 pound (1 small bunch) medium asparagus, tough bottoms removed
• ½ cup extra-virgin olive oil
• 1 cup basil leaves, plus a few small basil leaves for garnish
• 1 cup flat-leaf parsley leaves
• coarse salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature

1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

Corn & Lobster Tart

What a lovely summer meal! After having sourdough baguette slices slathered with brie as an appetizer, we ate this flavorful tart and a green salad dressed with buttermilk-herb dressing for dinner. It could also be served as a special appetizer- perfect with a glass of rosé or white wine. We had fresh strawberry pie with vanilla ice cream for dessert. Eating pie for dinner and dessert was incredibly indulgent and fabulous… I would recommend it. 🙂

This recipe was adapted from The New York Times, contributed by Florence Fabricant. I used a Trader Joe’s pie crust as a shortcut. I also substituted 2 lobster tails for a whole lobster and used a Vidalia onion and parsley in the filling. Delicious.

Yield: 4 to 6 servings

• pastry for a 9-inch tart
• 1 tablespoon unsalted butter
• ½ cup finely chopped sweet onion
• 1½ cups fresh corn kernels (from 2 ears)
• 1 tablespoon finely chopped fresh tarragon or parsley
• pinch cayenne
• ¾ cup whole milk
• 2 large eggs, beaten
• ¼ cup heavy cream
• 1 1 1/4-pound lobster boiled or steamed, shucked and diced (I used 2 lobster tails (1 pound total weight)
• grated zest of 1 lemon
• coarse salt and freshly ground black pepper

1. Heat oven to 425 degrees, preferably on convection.
2. Roll out pastry between layers of plastic wrap or on a lightly floured surface. Fit into a 9-inch straight-sided tart pan or a pie pan.
3. Prick bottom, line with parchment and foil and add pastry weights.
4. Bake 10 minutes, until pastry starts to look dry. Remove foil and weights and bake 5 or so minutes more, until pastry is lightly colored. Remove from oven but leave oven on.
5. While the crust is par-baking, cook the lobster meat. I cooked the lobster tails in boiling, salted water for 8 minutes. (1 minute per ounce- each tail was about 1/2 pound.) When cool enough to handle, cut off the shell and coarsely dice the meat.
6. Melt butter in a saucepan. Add onion and cook on low until soft but not brown, about 5 minutes.
7. Stir in corn, tarragon or parsley and cayenne.
8. Stir in milk. Bring to a simmer. Remove from heat.
9. In a bowl, beat eggs and cream together and slowly stir into the pan.
10. Add lobster. Stir in lemon zest and season with salt and pepper.
11. Ladle mixture into prepared tart shell. Bake 10 minutes.
12. Reduce heat to 350 degrees and bake about 20 minutes more, until top is firm to the touch and very lightly browned, and a knife inserted in the filling comes out clean.
13. Remove from oven and let rest 10 minutes before serving.

One Year Ago:

• Herbed Pappardelle with Asparagus & Burrata

Two Years Ago:

• Creamy Tomato Risotto with Crispy Garlic Crumbs

Three Years Ago:

• Shish Taouk: Middle Eastern Chicken Kebabs

Four Years Ago:

• Vidalia Onion Tart
• Spinach Gnocchi with Shaved Ricotta Salata

Baked Orzo, Bacon, Feta & Spinach Custard

We ate this flavorful and custardy pasta dish for dinner with a green salad. This dish from Mike Isabella, of Top Chef fame, would also be wonderful for a brunch or lunch. It is quiche-like with pasta instead of crust. This recipe was adapted from Food and Wine. I doubled the spinach and used one percent milk and fat free Greek yogurt. GREAT!

Yield: Serves 6

• salt for pasta water
• 1 cup orzo
• 12 ounces thick-cut bacon, cut into 1/2-inch pieces
• 1 1/2 pounds leeks, white and tender green parts only, cut in half & thinly sliced (about 3 large leeks)
• 18-20 ounces baby spinach
• 8 ounces feta cheese, crumbled
• Freshly ground pepper and coarse salt for seasoning
• 4 large eggs
• 1/2 cup plain Greek yogurt (fat free okay)
• 1/2 cup milk (I used 1 percent)

1. Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a large bowl.
2. In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. With a slotted spoon, add the leek mixture to the orzo. Drain the remaining fat, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet in batches and cook until wilted; transfer to a colander and press out the excess liquid (I squeezed it with tongs). Add the spinach to the orzo, fold in the feta and season with salt and pepper.
3. In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 35 minutes (on convection) to 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.

One Year Ago: Chicken and Dumplings