Tested till perfect Squash and Kale Phyllo Pie

Squash and Kale Phyllo Pie

This vegetable pie is equally suitable as a hearty side dish or vegetarian entree (From "Discover Phyllo" in the April 2005 issue of Canadian Living Magazine.)

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/4 cup 1/4cuppine nutpine nuts or slivered almonds
  • 1/2 1/2bunch kale
  • 2 tbsp 2tbspextra-virgin olive oil
  • 4 4green oniongreen onions, chopped
  • 3 3cloves garlic, minced
  • 3/4 tsp 3/4tspeach salt and pepper
  • 1 1oniononions, chopped
  • 4 cups 4cupscubed peeled butternut squash
  • 1/2 tsp 1/2tspcrumbled dried sage
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 2 tbsp 2tbspdry bread crumbs
  • 2 tbsp 2tbspchopped fresh parsley
  • 8 8sheets phyllo pastry
  • 1/2 cup 1/2cupbutter, melted
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In small skillet, toast pine nuts over medium-low heat until light brown, about 8 minutes.

On cutting board, trim off stems and centre ribs of kale; discard. Coarsely chop leaves to make 12 cups (3 L). Set aside.

In large skillet, heat half of the oil over medium heat; fry green onions and half each of the garlic, salt and pepper until softened, about 5 minutes.

Add half of the chopped kale and 1/2 cup (125 mL) water; cook, stirring, until slightly wilted, about 1 minute. Add remaining kale; cook, stirring frequently, until tender and liquid is evaporated, about 10 minutes. Stir in toasted pine nuts. Set aside.

In large skillet, heat remaining oil over medium heat; fry onion with remaining garlic, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add squash and sage; fry until squash is tender, about 8 minutes. Stir in Parmesan cheese, bread crumbs and parsley. Let cool.

Lightly butter 9-inch (2.5 L) springform pan. Lightly brush 1 sheet of phyllo with butter, keeping remaining phyllo covered with damp towel to prevent drying out. Line up short end of phyllo sheet with centre of pan and lay in pan, fitting over bottom and up sides and leaving overhang.

Lay second sheet of buttered phyllo next to but generously overlapping first sheet. Repeat with remaining 6 sheets of phyllo, overlapping each to cover bottom of pan. Spoon in half of the kale mixture; top with squash mixture and remaining kale. Fold phyllo overhang over filling; brush top with butter and tuck in edge. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)

Bake in centre of 400°F (200°C) oven until crispy and golden brown, about 25 minutes. Let pie cool on rack for 10 minutes. (Make-ahead: Let stand for up to 3 hours.)

Nutritional Information Per serving: about

cal 360 pro 10g total fat 22g sat. fat 10g
carb 36g fibre 5g chol 41mg sodium 631mg

% RDI:

calcium 25 iron 28 vit A 147 vit C 195
folate 31
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