Squash and Kale Phyllo Pie

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.)