Kale, Butternut Squash, and Pancetta Pie Recipe

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Kale, Butternut Squash, and Pancetta Pie

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Ingredients:

Serving

3 tbsp olive oil
1 (1-lb) piece butternut squash, peeled, seeded , and cut into 1/2-inch pieces (3 1/2 cups)
3/4 tsp salt
1/2 tsp black pepper
1 medium onion, finely chopped
4 (1/8-inch-thick) slices pancetta* (italian unsmoked cured bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 tsp finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tbsp unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated parmigiano-reggiano (1/2 cup)

Directions:

Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1 layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta, garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally, until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables steam.) Cool, uncovered, to room temperature.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and spread evenly over kale. Top with remaining kale.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes. Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
*Available at specialty foods shops and many supermarkets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	299.3 Kcal (1253 kJ)
Calories from fat	205.92 Kcal
		% Daily Value*
Total Fat	22.88g	35%
Cholesterol	39.87mg	13%
Sodium	368.21mg	15%
Potassium	864.59mg	18%
Total Carbs	21.68g	7%
Sugars	2.27g	9%
Dietary Fiber	2.05g	8%
Protein	7.33g	15%
Vitamin C	153.7mg	256%
Vitamin A	2.1mg	69%
Iron	2mg	11%
Calcium	223.1mg	22%

Amount Per 100 g
Calories	120.62 Kcal (505 kJ)
Calories from fat	82.99 Kcal
		% Daily Value*
Total Fat	9.22g	35%
Cholesterol	16.07mg	13%
Sodium	148.39mg	15%
Potassium	348.44mg	18%
Total Carbs	8.74g	7%
Sugars	0.91g	9%
Dietary Fiber	0.83g	8%
Protein	2.96g	15%
Vitamin C	62mg	256%
Vitamin A	0.8mg	69%
Iron	0.8mg	11%
Calcium	89.9mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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