Butternut Squash and Kale Spanakopita
As we were eating breakfast this morning, I started complaining to Courtney that I didn’t feel like we’d had enough adventures this Fall. This made perfect sense in my mind until he reminded me that we spent last weekend whitewater rafting on Class V rapids. So okay, perhaps I have a slightly unreasonable standard when it comes to the amount of adventure I want in my life, but I don’t think that’s a bad thing.
More than anything, I feel like this Fall is flying by faster than I’d like. I only have two weeks left with my CSA, which I am horrible sad about! Can’t I just keep getting squash for the rest of my life, please and thanks? Seriously, when it comes to squash, I don’t discriminate: acorn squash, butternut quash, spaghetti squash… bring it on! I found this nifty guide to help identify different types of squash, what they’re best used for and how I can substitute one for another. It has been key in helping me decide what to do with my CSA squash each week!
Like me, this spanakopita recipe really doesn’t discriminate. While the recipe called for delicata squash and swiss chard, I happened to have butternut squash and kale. The dish turned out remarkably delicious, and have no doubt that it would be equally remarkable with acorn squash and spinach. I also substituted cottage cheese for the Greek yogurt, and I think you could use ricotta as well. You really have lots of options with this dish.
Butternut Squash and Kale Spanakopita
Adapted from Eats Well With Others
Ingredients:
- 1 butternut squash, seeded and cut into 1/2-inch cubes
- 1 bunch kale, coarsely chopped
- 1/2 lb feta cheese, crumbled
- 3/4 cup nonfat fat free cottage cheese
- 1 yellow onion, chopped
- 2 large eggs, beaten
- 1 tsp dried dill
- 3 medium garlic cloves, minced
- 1/2 tsp ground black pepper
- salt, to taste
- 7 tbsp olive oil
- 1/2 lb (9×13-inch) phyllo, thawed
Instructions:
- Preheat the oven to 400. Arrange the squash on a large baking tray lined with parchment paper and roast for 20-30 minutes or until fork-tender.
- Meanwhile, place the kale in a large microwave-safe bowl with a little bit of the water in it. Cover the bowl with a large dinner plate and microwave on high until the kale is wilted, about 1 minute. Transfer to a piece of paper towel.
- In a large bowl combine squash, kale, feta, cottage cheese, eggs, dill, garlic, black pepper, and salt.
- Line a rimmed baking sheet with parchment paper and brush with olive oil. Lay 1 phyllo sheet on the parchment and brush thoroughly with the olive oil. Repeat with 9 more sheets, brushing each with olive oil, for 10 layers total.
- Spread the filling evenly over the phyllo. Cover the filling with 6 more phyllo sheets, brushing with olive oil between each sheet. Using a sharp knife, cut halfway through into eight pieces. Careful not to cut all the way through. Bake for 20-25 minutes, or until phyllo is crisp and golden.
Serves 8
