Bacon Veggie Pie

Flaky and Healthy Comfort Food

Ingredients:

  • 1/4 Cup GODSHALL’S Smoky CRUMBLZ
  • 3 Tablespoons Olive Oil
  • 2 Red Onions (Chopped Fine)
  • 1/2 Butternut Squash (Peeled Cut into 3/4 Pieces)
  • 1 1/2 Teaspoon Thyme (Chopped)
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1 Bunch Kale Leaves (Ribs and Steams Removed, Thinly Sliced)
  • 2 Large Eggs (Beaten)
  • 3 oz. Parmesan (Grated)
  • 1 Teaspoon Lemon Zest (Finely Grated)
  • Salt
  • Pepper (Freshly Ground)
  • 8 oz. Frozen Phyllo Pastry (Thawed)
  • 4 oz. Fresh Goat Cheese or Feta (Crumbled)

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Heat 3 tablespoons of oil over medium heat in an oven skillet.
  3. Add onions and cook for approx. 6 minutes. Stir occasionally.
  4. Add squash and cook for approx. 8 minutes. Stir occasionally.
  5. Then mix in thyme and red pepper flakes. Transfer to a mix bowl and let cool.
  6. Add kale, eggs, parmesan and lemon zest to the mix bowl. Season with salt and pepper.
  7. Line the clean skillet with phyllo sheets.
  8. Spoon the mix into the phyllo lines skillet and add goat cheese and CRUMBLZ.
  9. Brush the phyllo edges with oil and fold over, leaving the center exposed.
  10. Heat over medium heat until bottom of pastry is golden brown. (Approx. 3 Minutes.)
  11. Place the skillet in the oven and bake for approx. 25 minutes.
  12. Let bacon veggie pie cool and slice into wedges.
  13. Serve hot and ENJOY!