‘After a good dinner, one can forgive anybody, even one’s own relations’ – Oscar Wilde
This recipe is based on a picture I saw on the front of a magazine. I often see something that inspires and take a snap as Mr B will attest to having backed up my phone and downloaded 10,000 pictures! I didn’t own the magazine, so had to work out how to create this and this is what I came up with. It’s easy and just like a phyllo parcel but made in a skillet. The pastry can be delicate, and you need to cook the pastry in the skillet to make sure the bottom is cooked and then put it in the oven to make sure the rest crisps up nicely.
You can use any filling you like, just make sure there is some moisture in there. You can also use dairy free cheese or tofu cream cheese instead of goats to make it vegan.
Ingredients
- 3 tbsp. oil
- 2 medium onions
- ½ small butternut squash, diced
- 4 ounces goats cheese
- 2 tsp. chopped thyme
- ½ tsp. red pepper flakes
- 1 bunch Tuscan kale, ribs removed, chopped
- ½ lb. phyllo pastry
Method
- Preheat the oven to 450F
- Heat the oil and cook the onions until translucent and starting to caramelize
- Add the squash and cook until almost tender
- Add the thyme and red pepper and transfer to a bowl
- Add the kale to the butternut squash mixture and goat cheese
- Season to taste with salt and pepper
- Layer the phyllo sheets at the bottom of the skillet
- Spoon the mixture into the middle and fold the edges in, brush with oil
- Cook the pie until the bottom is starting to turn brown
- Transfer to the oven and bake until crisp, 15-20 minutes
- Serve to the table in the skillet
