Healthy one skillet phyllo pie with caramelised shallots wilted kale and spinach, sweet potato chunks, eggs, pine nuts and mouth watering melted goats cheese. This is the perfect autumn pie that is not only incredibly flavourful and full of nutritious ingredients that combine perfectly together but also couldn't be any easier to make. Simply cook the shallots and sweet potato chunks in a skillet until softened then place all ingredients over the phyllo pastry in same skillet and bake in the oven for just under 30 minutes and that's it.
Healthy one skillet phyllo pie with caramelised shallots wilted kale and spinach, sweet potato chunks, eggs, pine nuts and mouth watering melted goats cheese. This is the perfect autumn pie that is not only incredibly flavourful and full of nutritious ingredients that combine perfectly together but also couldn't be any easier to make. Simply cook the shallots and sweet potato chunks in a skillet until softened then place all ingredients over the phyllo pastry in same skillet and bake in the oven for just under 30 minutes and that's it.
Yields4 Servings Cook Time30 mins
3 tbsp olive oil 3 large shallots, finely chopped 1 large sweet potato, peeled & chopped into 3/4 inch pieces 1 tsp fresh thyme, chopped 80 g spinach, stems removed & roughly chopped 80 g kale, stems removed & roughly chopped 1 tbsp lemon juice 3 eggs, lightly whisked salt & pepper 165 g phyllo pastry, thawed 140 g goats cheese 2 tbsp pine nuts
11. Preheat the oven to 180C. Heat the olive oil in a skillet over medium heat and sauté the shallots until softened, about 5-7 minutes. Add in the sweet potato and thyme and cook on low heat for a further 8-10 minutes or until almost tender. Transfer to a large bowl.
2. Add the kale leaves, spinach and lemon juice and wine nuts to the bowl and combine together. Next add in the whisked eggs and salt and pepper and combine.
3. Place the phyllo sheets in the still oiled skillet making sure to cover all edges. Place half of the mixture on the base of the sheets and about 70g of goats cheese on top in even clumps. Place the rest of the mixture on top and lastly the rest of the goats cheese and some extra pine nuts.
4. Fold the phyllo edges in and over the edges of the pie and brush the pastry with some reserved egg wash. Bake in the preheated oven for 25-30 minutes or until the edges have turn golden brown, the kale has wilted and the sweet potato has softened. Wait until slightly cooled before serving.
1. Preheat the oven to 180C. Heat the olive oil in a skillet over medium heat and sauté the shallots until softened, about 5-7 minutes. Add in the sweet potato and thyme and cook on low heat for a further 8-10 minutes or until almost tender. Transfer to a large bowl.
2. Add the kale leaves, spinach and lemon juice and wine nuts to the bowl and combine together. Next add in the whisked eggs and salt and pepper and combine.
3. Place the phyllo sheets in the still oiled skillet making sure to cover all edges. Place half of the mixture on the base of the sheets and about 70g of goats cheese on top in even clumps. Place the rest of the mixture on top and lastly the rest of the goats cheese and some extra pine nuts.
4. Fold the phyllo edges in and over the edges of the pie and brush the pastry with some reserved egg wash. Bake in the preheated oven for 25-30 minutes or until the edges have turn golden brown, the kale has wilted and the sweet potato has softened. Wait until slightly cooled before serving.
Ingredients
Directions
1. Preheat the oven to 180C. Heat the olive oil in a skillet over medium heat and sauté the shallots until softened, about 5-7 minutes. Add in the sweet potato and thyme and cook on low heat for a further 8-10 minutes or until almost tender. Transfer to a large bowl.
2. Add the kale leaves, spinach and lemon juice and wine nuts to the bowl and combine together. Next add in the whisked eggs and salt and pepper and combine.
3. Place the phyllo sheets in the still oiled skillet making sure to cover all edges. Place half of the mixture on the base of the sheets and about 70g of goats cheese on top in even clumps. Place the rest of the mixture on top and lastly the rest of the goats cheese and some extra pine nuts.
4. Fold the phyllo edges in and over the edges of the pie and brush the pastry with some reserved egg wash. Bake in the preheated oven for 25-30 minutes or until the edges have turn golden brown, the kale has wilted and the sweet potato has softened. Wait until slightly cooled before serving.