We Grudgingly Accept the Savory Crinkle Pie TikTok Trend Is

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1/2 cup (4 oz. 115g) unsalted butter, melted and divided

12 ounces (340g) phyllo pastry sheets, thawed (from one 16-ounce package)

2 tablespoons (30ml) extra-virgin olive oil

2 large shallots (4 ounces; 120g total), thinly sliced (about 2/3 cup)

2 medium garlic cloves (10g), finely chopped

1/2 teaspoon finely chopped fresh thyme, plus more leaves for garnish

1/4 teaspoon ground aleppo pepper

1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

1/2 teaspoon freshly ground black pepper, divided

2 ounces (58g) lacinato kale, stemmed and chopped (2 cups)

2 tablespoons (30ml) water

10 ounces (283g) butternut squash, peeled, seeds removed, and cut lengthwise, then cut crosswise into thin half-moons (2 cups)

3/4 cup (180ml) whole milk

2 large eggs

One (5.2-ounce; 150g) package of garlic and herb flavored Gournay cheese (such as Boursin), at room temperature

2 teaspoons grated lemon zest from 1 lemon, plus more for garnish

7 ounces feta cheese, crumbled (about 1 1/2 cups)

Honey, for drizzling

Directions

Adjust oven rack to middle position and preheat oven to 350°F(175℃). Using a pastry brush, brush a 9- x 13-inch baking pan with melted butter; set aside remaining unused melted butter.

Unroll phyllo sheets. Stack 2 sheets together and using your fingers, scrunch up in an accordion-like fashion. No need to be super precise and it’s OK if the sheets tear or crack; you just want to aim for the pleats to be about 1-inch wide. Arrange in prepared baking pan, with peaks standing and facing up. Repeat with remaining phyllo sheets and layer into pan until pan is completely filled with the pleated phyllo. Bake until top is lightly golden and crisp, about 15 minutes.

Meanwhile, in a large skillet, heat oil over medium heat until shimmering. Add shallots and cook, stirring occasionally, until softened, about 6 minutes. Add garlic, thyme, aleppo pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until fragrant, about 1 minute. Add kale and water and cook, stirring often, until kale is wilted and tender and water evaporated, about 5 minutes. Set mixture aside to cool slightly until ready to use.

Once phyllo is crisp and golden, remove pan from oven. Arrange and tuck sliced butternut squash in between the folds and pleats of the par-baked phyllo. Sprinkle with 1/2 teaspoon salt and drizzle and brush evenly with remaining reserved melted butter. Return to oven and bake until squash begins to soften, about 10 minutes.

Meanwhile, in a medium bowl, whisk milk, eggs, Gournay cheese, lemon zest, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth; set aside.

Remove pan from oven. Sprinkle reserved shallot and kale mixture and crumbled feta over the squash and phyllo. Use your fingertips to gently push the vegetables and feta in between the layers. Pour the milk mixture evenly over top. Return to oven and bake until squash is tender, custard is set, and pie is browned around the edges and golden on top, 30 to 35 minutes. Let cool for 10 minutes.

Drizzle with honey and garnish with additional thyme leaves and lemon zest. Slice and serve hot or at room temperature.

Nutrition

• Calories: 476 kcal
• Total Fat: 32 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Cholesterol: 124 mg
• Sodium: 889 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 12 g