Skillet Phyllo Pie With Butternut Squash Kale and Goat Cheese
Ingredients
- 3 tablespoons olive oil, plus more for brushing
- 2 medium red onions, finely chopped
- 1/2 small butternut squash (about 1 pound), peeled, cut into 3/4-inch pieces
- 1 1/2 teaspoons chopped thyme
- 1/2 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
Instructions
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