Skil­let Veg­etable Pie with Goat Cheese,

Southern Living (USA) - - Front Page -

AC­TIVE 30 MIN. - TO­TAL 2 HOURS

SERVES 6 5 Tbsp. olive oil, di­vided 1 small (8-oz.) yel­low onion,

chopped (1 cup) 2 cups (10 oz.) cubed but­ter­nut

squash (from 1 medium squash)

1 lb. Broc­col­ini, chopped (4 12 ⁄ cups) 4 oz. fresh crem­ini mush­rooms,

chopped (1 34 ⁄ cups)

2 small gar­lic cloves, chopped (1 tsp.) 1 14 ⁄ oz. Parme­san cheese, shred­ded

(about 12 ⁄ cup)

1 large egg, beaten

1 tsp. kosher salt

12 ⁄ tsp. black pep­per

12 ⁄ tsp. crushed red pep­per

6 Tbsp. un­salted but­ter, melted 12 (9- x 14-inch) sheets frozen

phyllo dough, thawed 2 oz. goat cheese, crum­bled

(about 12 ⁄ cup) 1. Pre­heat oven to 350°F. Heat 2 ta­ble­spoons of the oil in a 9-inch cast-iron skil­let over medium. Add onion, and cook, stir­ring of­ten, un­til soft­ened, about 6 min­utes. Add squash; cover and cook, stir­ring oc­ca­sion­ally, un­til al­most ten­der, about 8 min­utes. Trans­fer mix­ture to a medium bowl. Add re­main­ing 3 ta­ble­spoons oil to skil­let over medium-high. Add Broc­col­ini, mush­rooms, and gar­lic. (Skil­let will be very full, but veg­eta­bles will cook down.) Cook, stir­ring oc­ca­sion­ally, un­til al­most ten­der, about 8 min­utes. Trans­fer to bowl with squash mix­ture. Wipe skil­let clean. Let veg­etable mix­ture cool 30 min­utes. Add Parme­san, egg, salt, black pep­per, and crushed red pep­per to squash mix­ture; stir to com­bine.

2. Brush skil­let lightly with but­ter. Fit 1 phyllo sheet into skil­let, al­low­ing the edges to hang over the sides. (Cover re­main­ing sheets with a damp paper towel to pre­vent them from dry­ing out.) Quickly brush sheet lightly with but­ter, and turn skil­let 45 de­grees. Con­tin­u­ing to work quickly, top with a se­cond sheet; brush lightly with but­ter. Re­peat with re­main­ing sheets and but­ter, re­serv­ing 1 ta­ble­spoon of the but­ter.

3. Spoon veg­etable mix­ture evenly over phyllo lay­ers in skil­let. Sprin­kle goat cheese over top. Fold edges of phyllo sheets up and over fill­ing to­ward cen­ter, over­lap­ping slightly, leav­ing cen­ter ex­posed. Brush top of phyllo with re­main­ing ta­ble­spoon but­ter. Bake in pre­heated oven un­til crust is golden brown, about 40 min­utes. Trans­fer skil­let to a wire rack. Cool 15 min­utes be­fore serv­ing. Â

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.