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Greens-And-Cheese-Stuffed Cinderella Pumpkin
Ingredients
  • 1 (5- to 6-pound) Cinderella pumpkin
  • ¼ cup unsalted butter, melted, divided
  • 3 ½ teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups finely chopped fennel
  • 2 large shallots, finely chopped (about ½ cup)
  • 2 large garlic cloves, minced
  • 1 bunch lacinato kale (about 10 ounces), stemmed and chopped (about 4 packed cups)
  • ¼ cup heavy cream
  • 6 ounces Gruyère cheese, shredded (about 1 ½ cups)
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1 (1-ounces) bunch fresh dill, chopped (about ¼ cup)
  • ¼ teaspoon black pepper
  • 4 frozen phyllo pastry sheets, thawed
Steps
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