Name: Corsican Greens Pie with Butternut Squash and Three Cheeses
Cook time: 25 minutes
Total time: 60 minutes
Yield: Serves 4 as a main course
Ingredients: 12 ounces all-butter puff pastry, thawed if frozen; 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling; 1/2 small red onion, thinly sliced (about 3/4 cup); 3 celery stalks with leaves, thinly sliced (about 3/4 cup); 1 bunch Swiss chard (about 8 ounces) or mix of other greens like kale, beet tops, turnip tops, or spinach, stemmed, leaves coarsely chopped, and stalks sliced 1/2-inch thick; Salt; Freshly ground black pepper; 2 garlic cloves, peeled and thinly sliced; 2 teaspoons chopped sage; 2 tablespoons torn mint leaves; 2 tablespoons chopped Italian parsley; 1/2 cup crumbled feta; 1/2 cup finely grated Pecorino; 2 tablespoons pine nuts, lightly toasted; Grated zest of 1 lemon; 6 tablespoons fresh ricotta, divided; 12 wide, long ribbons of peeled butternut squash; 1 egg, lightly beaten

Image may contain Food Dessert Pie Tart Cake Pastry and Plant

photo by Charles Masters

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Recipe notes

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Recipe notes

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