I love to eat kale in soups, smoothies, sautés, chips, really anyway you can think of, but I felt like I was making the same things over and over. I started looking for different ways to cook kale and different recipes; I found this one by Anna Jones and just had to share it. It combines kale and butternut squash in crispy phyllo dough, topped with cheese (my mouth is already watering…)

Ingredients:

• 3 tablespoons olive oil, plus more for brushing
• 2 medium red onions, finely chopped
• 1/2 small butternut squash (about 1 pound), peeled, and cut into 3/4-inch pieces
• 1 1/2 teaspoons chopped thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed, thinly sliced crosswise
• 2 large eggs, beaten to blend
• 3 ounces parmesan cheese, grated
• 1 teaspoon finely grated lemon zest
• salt and pepper
• 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
• 4 ounces goat cheese or feta, crumbled

Instructions:

1. Place rack in the lower third of the oven, and preheat to 400 degrees.
2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 6-8 minutes.
3. Add squash and stir occasionally, until almost tender, 8 to 10 minutes.
4. Add thyme and red pepper flakes and transfer to a medium bowl and let cool. Reserve Skillet.
5. Add kale, eggs, lemon zest, and Parmesan cheese to squash mixture and gently mix together. Season with salt and pepper.
6. Layer phyllo sheets inside reserved skillet.
7. Spoon the kale and squash mixture into the phyllo and dot the top with goat cheese.
8. Brush edges of phyllo lightly with oil and fold over the filling, overlapping slightly, with the center exposed.
9. Cook pie over medium heat until the bottom of the pastry is just golden (carefully lift on side of the pastry of with a heatproof rubber spatula to take a look, about 3 minutes).
10. Transfer skillet to oven and bake until kale is wilted and tender and phyllo is golden brown and crisp, approximately 20-25 minutes.
11. Remove from oven. Let pie rest in skillet for at least 15 minutes before slicing into wedges.

Note: This pie can be baked up to 6 hours ahead of time. Store uncovered at room temperature until you are ready to eat.