Phyllo Torte With Butternut Squash, Swiss Chard and Feta

2 days ago 3

Democracy Dies successful Darkness

4.0 (1)

This savory layered torte highlights the agleam flavors of fall. It’s flexible; usage spinach oregon kale alternatively of the chard; saccharine murphy oregon Yukon Golds oregon carrot for the butternut squash. Be generous with the herbs, utilizing immoderate you person connected hand.

For this recipe, take butternut squash with agelong necks, arsenic they are easier to portion into rounds.

You’ll request an 8- oregon 9-inch springform pan.

The torte tin beryllium assembled, wrapped and refrigerated for up to 1 time successful advance. The baked torte tin beryllium refrigerated for up to 3 days; reheat (wrapped successful aluminum foil) successful a 350-degree oven for 30 minutes oregon until warmed through.

Ingredients

measuring cup

Servings: 12

2 tablespoons olive oil
1 mean onion, chopped
2 cloves garlic, finely chopped
1 1/2 pounds Swiss chard, stemmed, steamed, chopped and squeezed adust (2 cups)
1/4 cupful chopped flat-leaf parsley
1/4 cupful chopped caller mint
1 tablespoonful chopped caller thyme
1 spoon chopped caller marjoram
1 spoon to 2 teaspoons kosher brackish (depending connected however salty the feta tastes)
1/2 spoon freshly crushed achromatic pepper, oregon much arsenic needed
10 ounces caller feta, preferably homemade, crumbled (see related recipe)
2 medium, long-necked butternut squash (3 pounds to 4 pounds total; spot headnote)
2 ample eggs, beaten
8 ounces frozen/just defrosted phyllo sheets (at slightest 10 sheets)
4 tablespoons (1/2 stick) unsalted butter, melted
1 cupful hazelnuts, toasted, skinned and chopped (see NOTE)
2 tablespoons freshly grated Parmigiano-Reggiano cheese