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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
  • ½ small butternut squash (about 1 pound), peeled, cut into ¾-inch pieces
  • 1½ teaspoons chopped thyme
  • ½ 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
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