3 Tbsp. Olive oil, more for brushing
2 medium red onions, finely chopped
1/2 small Butternut squash, roughly 1#, peeled and cut into 3/4" pieces
2 tsp. fresh Thyme, finely chopped
1/2 tsp. crushed red pepper flake
1 bunch Tuscan kale, ribs and stems removed, thinly sliced
2 large eggs
3 oz. Parmesan cheese, grated
1 tsp. finely grated lemon zest
8 oz. frozen phyllo, thawed
4 oz. fresh goat cheese or feta crumbled
Kosher salt and pepper, to taste
Place rack in the lower third of the oven. Preheat oven to 400 degrees F.
Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned. 6-8 minutes. Add squash and cook stirring until tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl. Wipe out and reserve skillet.
Add kale, eggs, parmesan cheese, and lemon zest to squash mixture and gently combine. Season with salt and pepper. Layer phyllo sheets inside reserved skillet. Working quickly so as to not let the phyllo dry out, Spoon kale and squash mixture into phyllo and dot the top with goat cheese. Brush edges of phyllo lightly with olive oil and fold over the filling, overlapping slightly, leaving the center exposed.
Place skillet over medium heat until bottom of the pastry is just golden (carefully lift up on one side with a heatproof rubber spatula), about 3 minutes. Transfer pie in oven and bake until kale is wilted and tender and phyllo is golden brown and crisp, about 20-25 minutes. Remove pie from oven, let cool at least 15 minutes before slicing into wedges. Enjoy!
Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.