Name: Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese
Yield: 4 Servings
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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Alex Lau

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

Recipe notes