Skip to main content
Bon Appétit

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

4.6

(25)

Image may contain Plant Food Dish and Meal
Alex Lau

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

Recipe information

  • Yield

    4 Servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Nutrition Per Serving

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) 760
Explore Bon AppétitSavory Pie & TartButternut SquashSquashVegetableKaleLeafy GreensGoat CheeseCheeseFetaPhylloFallWinterEasyOne-Pot MealsWeeknight MealsMainNut-FreeVegetarianHealthyishLunchDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese?

Leave a Review

Reviews (25)

Back to Top

  • Soooo fabulous. A great holiday hit.

    • Patti Mc

    • Evansville In

    • 12/25/2022

  • For a deliciously exotic version -- instead of the kale I used garlic mustard (normally considered a bothersome weed) that I gathered in the back of our garden. I started to use the leaves of this plant a while ago when I read that it spreads rapidly, endangering local flora, yet when eaten it can provide us with a lot of healthy nutrients. I must tell you, the dish turned out to be a slightly unusual but very tasty one.

    • Sarah E.

    • Toronto, Canada

    • 6/18/2022

  • I LOVE this recipe! I've made it just as written and it's amazing. I've also just used Frozen spinach instead of kale because that's all I had and it was great.. Today I am making it again. But with spinach/Feta, closer to a spanakopita but not as traditional. My guess is it will still be amazing. One of my favorite savory pies to make!

    • Rc Rondo

    • Portland, or

    • 5/25/2022

  • Bought a Butternut squash and thought, "Now what, same old recipes?" This was FABULOUS! We substituted a can of well-drained spinach for the kale, used all the other ingredients called for, but also added freshly sliced garlic, a bit of mozzarella, and butter for brushing the phyllo. Instead of leaving it open, we topped it with about 4 sheets of phyllo. Then folded all edges in, and it was beautiful! Don't need exact measurements for this kind of baking - be fearless and savor the moment of being creative! 5 stars!

    • Ramona M.

    • Kansas City, MO

    • 3/10/2021

  • I changed a lot, starting with I used frozen puff pastry rolled out wide enough to cover the bottom of the skillet, with a generous amount of fold over dough. Sauté 2 large leeks and a shallot - no squash - all the rest was the according to the recipe.

    • elisetina

    • Chappaqua, NY

    • 1/24/2021

  • I made this for my coworkers and it was a hit! The lemon zest gives it a pleasant and surprising floral lemony flavor.

    • Anonymous

    • Lubec, Maine

    • 12/31/2020

  • Absolute winner. Even my kale avoiding kid really liked it.

    • Anonymous

    • Davis, CA

    • 11/29/2020