Fall Vegetable Pie
This Fall Vegetable Pie celebrates the best produce of the season. Baked butternut squash is layered with kale, red onions, and feta cheese before being wrapped in a crisp phyllo pastry to create a pie. Serve this warm with a glass of Narrative Chenin Blanc, and you will have a great vegetarian dinner!
Fall Vegetable Pie
By Melissa Leung
Prep Time: 2 hours | Cook Time: 1 hour Total Time: 3 hours
- 2 medium butternut squash, ~3 cups
- ½ teaspoon ground nutmeg
- 1 large bunch kale (~8 cups), stems removed and roughly chopped
- 3 cloves garlic, finely chopped
- 4 tablespoons fresh dill, stems removed, roughly chopped
- 3 scallions, sliced
- 1 ½ cups feta cheese, crumbled
- ½ cup Narrative Chenin Blanc
- 3 red onions, sliced into half-moons, ~3 cups
- 3 tablespoons olive oil
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon granulated white sugar
- 1 package phyllo dough
- 1/3 cup butter, melted
To Prepare the Vegetables:
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
- Slice the butternut squash in half lengthwise and use a spoon to remove the seeds from both halves. Repeat with the other butternut squash.
- Place the squash on the baking tray cut side up. Drizzle over 1 tablespoon of olive oil, and sprinkle with the nutmeg, ½ teaspoon of sea salt, and ½ teaspoon ground black pepper. Use your hands to rub the olive oil and seasoning all over the cut side of the squash, then place cut side down on the baking tray.
- Bake the butternut squash in the center of the oven for 1 hour, or until soft. Let cool for 30 minutes, then peel off the skin and discard.
- Mash the butternut squash until smooth and set aside.
- While the butternut squash is baking, cook the kale. Add 1 tablespoon of olive oil to a large frying pan. Once hot, add the garlic, kale, ½ teaspoon sea salt, and ½ teaspoon black pepper and toss to combine. Cook over medium-high heat for 3 minutes tossing often, until the kale is beginning to soften. Add the Narrative Chenin Blanc to the kale and continue to cook for 2 minutes or until the kale is fully softened and the wine has evaporated. Remove from the heat and set aside.
- Next cook the onions. Add 1 tablespoon of olive oil to the same frying pan that the kale was cooked in. Once hot, add the sliced red onions to the pan along with the remaining ½ teaspoon of sea salt, ½ teaspoon black pepper, and white sugar. Reduce the heat to medium-low and cook for 15-20 minutes, or until the onions have softened and have begun to caramelize. Once cooked, set aside to cool completely.
To Assemble and Bake the Pie:
- Preheat the oven to 350 degrees F.
- Line a 9-inch cast iron pan (or deep pie dish) with a sheet of parchment paper. Add 1 sheet of phyllo to the pan, pushing it down to line the bottom and sides of the pan, and letting the excess phyllo dough hand over the sides of the pan. Brush lightly with butter. Repeat the process of adding phyllo and butter until you have 8 layers of phyllo dough on the bottom of the pan.
- Add half of the cooled butternut squash to the bottom of the pan and spread it out into an even layer.
- Next, add half the kale mixture on top of the squash in an even layer. Top the kale with half the chopped dill, half the scallions, and half the feta cheese.
- Place half the onions to the top of the kale layer, spreading the onions into an even layer.
- Repeat this process again, ending with a layer of red onions.
- Place a sheet of phyllo dough on top of the pie and brush with butter, the fold the phyllo dough hanging over the sides up to cover the top of the pie. Brush the top with butter to create a golden crust.
- Bake in the center of the oven for 1 hour, or until the phyllo dough is golden brown.
- Le the pie cool in the pan for 20 minutes, then slice and serve with a glass of Narrative Chenin Blanc. Enjoy!
- Occasionally, butternut squash may be very watery even after baking. If you find this, add the mashed butternut squash to a frying pan and cook over medium heat to allow the water to cook off. This will help the bottom crust from getting soggy.
- The Autumn Vegetable Pie takes a while to prepare, so feel free to cook all the vegetables the day before you want to make the pie, then just assemble and bake!