Recipe: Anna Jones's Frying pan squash and cavolo nero pie
Recipe from A Modern Way to Cook by Anna Jones
2 red onions
coconut or olive oil
450g butternut squash [Liz note - I would sub with any squash!]
½ a bunch of fresh thyme
1 × 200g pack of filo pastry
2 free-range or organic eggs
100g pecorino or Parmesan cheese (I use a vegetarian one)
200g cavolo nero or kale
1 unwaxed lemon
100g goat’s cheese
100g black olives (Kalamata)
Preheat your oven to 220°C/200°C fan/gas 7 and get all your ingredients together. You’ll need a 24cm frying pan.
Heat a saucepan on a low heat while you finely chop your onions, then turn the heat up to medium, add a little coconut oil and cook the onions for 5 minutes, until soft and sweet.
While the onions are cooking, peel and roughly dice the squash. Add it to the onions along with the thyme leaves and cook for 5–10 minutes, until the mixture is dry.
Meanwhile, unwrap the sheets of filo and lay them over your frying pan, leaving a little overlap round the edges (you’ll fold this in later). Keep laying the filo in the pan until you have a good sturdy 3–4 sheet layer all over – you may need to patch it together bit by bit if you have small sheets.
Once the squash has had 5 minutes, scoop it into a bowl. Crack in the eggs and grate in the pecorino or Parmesan. Season with freshly ground black pepper and mix well.
Drizzle the filo pastry with a little olive oil, then use a pastry brush to persuade the oil all over the pstry. Spoon the butternut mixture into the pan and put on a medium heat.
Working quickly, shred the cavolo nero and toss it with the juice and zest of the lemon and a little oil. Sctter it on top of the butternut squash and push down a little into the mixture, then dot the goat's chaeese and de-stoned olives on top. Fold the excess filo back overt he filling to form a wavy edge. Place on the bottom of the oven and bake for 20-25 minutes, or until golden and crisp.
Take out, cut into slices and serve with a lemon-dressed green salad, and maybe some chilli sauce.