Winter Pie - Jaylen Cates
Winter gardening is my favorite time, but I always struggle to eat all of the greens that proliferate over those months. I love this as an easy way to get a lot of greens out of my fridge and it’s a nutrient-packed meal.
Serves: 8 people | Prep Time: 20 minutes | Cook Time: 45 minutes
Ingredients
3 tbsp olive oil, plus more for brushing
2 red onions, chopped
2 carrots, chopped
5 cloves garlic, chopped
2 tsp chopped thyme
1 tsp red pepper flakes
1 small butternut squash, peeled and cut into small chunks
1/2 bunch kale, ribs removed and thinly sliced
1/2 tbsp apple cider vinegar
3 large eggs, beaten
4 oz grated parmesan
1 tbsp grated lemon zest
Half-pound package of thawed frozen phyllo pastry
4-6 oz goat cheese or feta
Salt and pepper
Instructions
Preheat oven to 400 degrees F (205 degrees C).
Heat olive oil in a large cast iron skillet over medium heat and cook onions and carrots for about 7 minutes until softened.
Add squash, thyme, and red pepper flakes, and cook for another 8-10 minutes until the squash starts to soften.
Remove into a bowl to cool and wipe out the skillet.
Add sliced kale, chard, collards, eggs, parmesan, and lemon zest to squash mixture and season with salt and pepper.
Layer phyllo sheets in skillet.
Use a spoon to place greens and squash mixture into the dough and spread evenly.
Scatter cheese over the greens mixture and then brush the phyllo with oil.
Start folding the dough over the filling. The phyllo should overlap as you move around the skillet and the center will be exposed.
Cook the pie over medium heat on the stove for 3-5 minutes, just long enough to crisp up the bottom phyllo.
Then place in the oven and bake for 20-25 minutes until the cheese is melted and the phyllo is starting to brown.
Let it cool and then slice into wedges.