Kale and Butternut Squash Filo Tartlets
Did I ever mention that my favorite holiday is Thanksgiving? My memories of Thanksgiving include being surrounded with my loud and animated family around a table covered in food. In fact, “standing room only” was the usual seating option since there really was no room to eat at a table and so many people filled the house My mom was always the hostess and even though she’d cook almost two entire menus; one Assyrian menu and a traditional turkey dinner, family and friends always came with something in hand. When dinner was over, all the men would sit around the room drinking Anise flavored Arak and talking politics or religion while all the women teamed up in the kitchen making to-go packages and cleaning up. Dessert consisted of tea and baklava but nothing more. It was perfect and I get nostalgic thinking of it.
In more recent years, my aunt has been the usual hostess. She always times everything perfectly and all her dishes are cooked to perfection. So when I learned that she’d be travelling this year and I would be responsible for hosting, I got a little nervous. Sure, I’ve been cooking for large groups and private events for a while, but this is different. Expectations are high and I’m in charge of my family’s Thanksgiving. In my family it’s a matriarchal right that’s passed down from mother to daughter and this year my mom personally asked me to host. It’s a big deal for me!
Now the question is what to put on the menu that still gives the people what they want but is new and inventive? Newly added to my recipe list of awesome and people approved dishes are these Kale and Butternut Squash Tartlets; crispy fillo, salty cheese, a little sweet and savory filling… uncomplicated and utterly delcious! They make the perfect appetizer. Alternatively, the filling could be doubled and made as a stand alone side dish! The only question is, which way will you make your Kale and Butternut squash? I can’t lie, I love turning the filling into tarts. Look how cute they are!
Let’s break down how easy these tarts are to make - scroll to the bottom for the recipe and video how-to!
Step 1: Make the filling
Making the filling is super quick. If you are making this as a side dish, this step is the only one you will need. Here are a few tips and tricks.
Make sure to dice all the vegetables really fine or small. The squash should be cut up into cubes about 1/4” or smaller. Stem the kale and coarsley chop into shreds. Finely mince the shallots.
Cook the squash until it’s tender crisp. You’ll want the squash fairly soft but not soft enough so that it’s mushy. It will finish cooking in the oven when you bake the tarts.
Once cooked, make sure the filling cools COMPLETELY. If the filling goes into the fillo cups hot, it will steam up the fillo dough, softening it and making it soggy.
If you are making the filling as a side:
Double the recipe
Cook the squash all the way through until it is crispy and golden on the outside and soft and fluffy on the inside.
Salt to taste at the end of cooking making sure not to over salt if adding feta cheese.
Mix in feta cheese and garnish with a little bit more
Step 2: Fill and Bake the Tarts
Using filo dough for these tarts gives the recipe an unexpected mediterranean twist. Working with filo dough can be a little bit tricky but I found these little pastry shells at Whole Foods and now I think I’ll be using them all the time! They are delicious and organic, without any harsh ingredients. The great thing about them is they are already in shell form so you don’t have to waste precious time making your own shells.
Once the shells are out and ready, filling them is so easy. Using a smaller spoon allows for filling the pastry cup easily and quickly. When all the shells are filled and placed on a baking sheet, they just bake until golden and they are ready to serve!
Recipe - Kale and Butternut Squash Filo Tartlets
Prep Time – 20 Min Cook Time – 15 Min Baking Time – 12 to 15 Min
Serves 12 as an appetizer/8-10 as a side dish
Ingredients
24 mini Filo pastry cups
2 Cups butternut squash – diced ¼” cubes
2 Cups chopped kale
1/3 cup minced shallots
½ tsp salt
¼ tsp pepper
½ tsp oregano
1 tbs red wine vinegar
2-3 tbs crumbled feta, plus more for garnish
Micro kale for garnish (optional)
Method
Step 1: Make the filling – Add oil to a medium skillet on medium high. Add squash and cook 3-5 minutes. Season with salt, pepper and oregano. Cook 6-8 min. Add shallots and cook 1-2 min. Add Kale and cook until the kale is wilted. Add red wine vinegar and cook it off about 30 seconds until evaporated. Remove from heat and let the mixture cool.
*Preheat oven to 350F*
Step 2: Fill the pastry shells – Line a large baking sheet with parchment or silicone baking mats. Once the filling mixture has cooled, add crumbled feta and gently mix through the filling. Using a little spoon, add about one tablespoon to each pastry shell and place on the baking sheet. Once all the shells are filled and placed on the baking sheet, top each tartlet with a sprinkle of feta. Bake 12-15 minutes until mixture is heated through, shells are golden and cheese is melted and bubbly.
Remove from oven, arrange on a serving platter and garnish with micro kale if using. Serve immediately.
Enjoy!
Little bites of Thanksgiving
Bite sized appetizers perfect before the turkey
