KALE, BUTTERNUT SQUASH, AND PANCETTA PIE
This savory pie is baked in a flaky phyllo pastry shell.
Categories Leafy Green Pork Vegetable Bake Bacon Kale Butternut Squash Fall Healthy Phyllo/Puff Pastry Dough Gourmet Dinner Pie
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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 sauté 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, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
- 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. Top with remaining kale.
- 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. Bring edges of phyllo up over filling (over quartered sheet of phyllo) 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 (leave bottom of pan under pie).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rachely Ferdinand
[email protected]This pie is a great way to get your kids to eat their vegetables.
Nik Master
[email protected]I love the combination of kale, butternut squash, and pancetta in this pie.
Nasir Hasan
[email protected]This pie is delicious! I will definitely be making it again.
MuffinGuns9846
[email protected]I made this pie for Thanksgiving and it was a big hit. Everyone loved it!
Azul Guess
[email protected]This pie is a little time-consuming to make, but it's worth it. The flavors are amazing.
Sheikh Muaz
[email protected]I'm not a big fan of kale, but I really enjoyed this pie. The butternut squash and pancetta were a great combination.
md bellal mia
[email protected]This pie is a great way to use up leftover kale and butternut squash. It's also a great vegetarian main course.
Sheikh Jillani
[email protected]I love this recipe! It's so versatile. I've made it with different types of squash and greens, and it's always delicious.
A.S. ahnaf
[email protected]This pie was easy to make and turned out great! I used a store-bought crust to save time, and it still came out delicious.
Asa Walker
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The flavors were amazing and the crust was perfect.
Potki King
[email protected]This pie was a hit with my family! The kale and butternut squash were perfectly roasted, and the pancetta added a nice touch of saltiness. The crust was also very flaky and delicious.