I just love when I stumble upon a recipe idea that is a total winner. Don't you? Plus it is a really great way to fill up on your greens in a new way. Try it this weekend. I think it would make a lovely lazy weekend lunch dish with friends. I could linger over this one with a crisp glass of wine.
If you don't like to fuss with phyllo and the buttering process, you could always use premade pie crust or turn it into a galette. I intend to try a galette version the next go round.
And I think it's the new pot pie or the new black.
Did I convince you?
Recipe adapted slightly from Gourmet October 2004
- 3 tablespoons olive oil
- 1 (1-pound) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, finely chopped
- 4 (1/8-inch-thick) slices pancetta , finely chopped. I keep slices in the freezer to have on hand.
- 3 garlic cloves, finely chopped
- 1 bunch kale, stems and center ribs discarded and leaves coarsely chopped
- 1 bunch spinach, coarsely chopped
- 1/4 cup water
- 7 tablespoons unsalted butter, melted
- 8 (17- by 12-inch) phyllo sheets, thawed if frozen
- 1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
- Special equipment: a 9-inch round heavy nonstick springform pan
Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale, spinach, and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. Cool, uncovered, to room temperature.
This is the time consuming part, but worth it.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale mixture. Top with remaining kale mixture.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. To put it simply you end up with a square. Bring edges of phyllo up over filling and square to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges.
We paired it with a shaved brussel salad topped with chopped pecans, raisins that were plumped in vinegar and orange zest on the stove, orange segments, and a drizzle of organic rasberry vinegarette.
Did the kids eat it? Yes and no. They ate all the greens, phyllo, and salad. Leaving the butternut squash. And I was happy with that.
Have a great day!