Skillet Phyllo Pie w/Butternut SquashPhyllo dough cooks so pretty. Don’t you think so? It’s that toasty, crumpled-paper look that gets me. The “Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese,” from the November 2016 issue of Bön Appetit, was both nonintimidating and pretty.

Since squashes come in all shapes and sizes, I made sure to weigh my pieces until I had 1 lb. I cooked the onions and squash, as instructed, “wiped out” the skillet, then transferred the veggies to a large bowl (medium is too small).

I weighed my grated Parmesan too: 3 oz. equals less than 2 cups. I added 1 1/2 tsp. salt and 1/4 tsp. pepper to the large bowl of everything.

The recipe asks to use half a package of frozen phyllo dough. To avoid any fussiness, I just cut a 1-lb. roll directly in half, through the middle, then layered my sheets in my “wiped out” skillet. The sheets from this half roll were easier to manage and handle and crisscross, actually, than full sheets may have been.

I didn’t bother to cook my assembled pie on the stove top first. Instead, I baked my pie for 32 minutes, until golden brown and crisp, then put it on the stove top for a bit, to ensure its bottom was cooked.

This is tasty stuff. Warmth from the red pepper flakes and generous goat cheese. And everyone loves flaky phyllo dough. Right?

Red Onions (2) = .42¢
Butternut Squash (1 lb.) = $1.30
Tuscan Kale (1 bunch) = $1.87
Parmesan (3 oz.) = $2.45
Frozen Phyllo Pastry (8 oz.) = $1.91
Goat Cheese (4 oz.) = $1.86

PREP TIME: allow 2 hours for prep and cooking
TASTE: sweet squash, green kale, hearty goat cheese, flaky phyllo

Next time, I will indulge in some China Town exploits, with “Sticky Rice with Chinese Sausage” and “Chinese Broccoli with Oyster Sauce,” from The Woks of Life. Come back to my site next week, to share my fun.