Squash and Kale Phyllo PieSubmitted by: LINDI2010
Number of Servings: 8
1/4 1/4cup cup(50 mL) (50 mL) pine nutpine nuts or slivered almonds
1/2 1/2bunch kale
2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
4 4green oniongreen onions, chopped
3 3cloves garlic, minced
3/4 3/4tsp tsp(4 mL) (4 mL) each salt and pepper
1 1oniononions, chopped
4 4cups cups(1 L) (1 L) cubed peeled butternut squash
1/2 1/2tsp tsp(2 mL) (2 mL) crumbled dried sage
1/2 1/2cup cup(125 mL) (125 mL) grated Parmesan cheese
2 2tbsp tbsp(25 mL) (25 mL) dry bread crumbs
2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
8 8sheets phyllo pastry
1/2 1/2cup cup(125 mL) (125 mL) butter, melted
In small skillet, toast pine nuts over medium-low heat until light brown, about 8 minutes.
On cutting board, trim off stems and centre ribs of kale; discard. Coarsely chop leaves to make 12 cups (3 L). Set aside.
In large skillet, heat half of the oil over medium heat; fry green onions and half each of the garlic, salt and pepper until softened, about 5 minutes.
Add half of the chopped kale and 1/2 cup (125 mL) water; cook, stirring, until slightly wilted, about 1 minute. Add remaining kale; cook, stirring frequently, until tender and liquid is evaporated, about 10 minutes. Stir in toasted pine nuts. Set aside.
In large skillet, heat remaining oil over medium heat; fry onion with remaining garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add squash and sage; fry until squash is tender, about 8 minutes. Stir in Parmesan cheese, bread crumbs and parsley. Let cool.
Lightly butter 9-inch (2.5 L) springform pan. Lightly brush 1 sheet of phyllo with butter, keeping remaining phyllo covered with damp towel to prevent drying out. Line up short end of phyllo sheet with centre of pan and lay in pan, fitting over bottom and up sides and leaving overhang.
Lay second sheet of buttered phyllo next to but generously overlapping first sheet. Repeat with remaining 6 sheets of phyllo, overlapping each to cover bottom of pan. Spoon in half of the kale mixture; top with squash mixture and remaining kale. Fold phyllo overhang over filling; brush top with butter and tuck in edge. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
Bake in centre of 400°F (200°C) oven until crispy and golden brown, about 25 minutes. Let pie cool on rack for 10 minutes. (Make-ahead: Let stand for up to 3 hours.)
Number of Servings: 8
Recipe submitted by SparkPeople user LINDI2010.