Corsican Greens Pie with Butternut Squash and Three Cheeses
"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...."
INGREDIENTS
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12 ounces all-butter puff pastry, thawed if frozen
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2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling
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1/2 small red onion, thinly sliced (about 3/4 cup)
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3 celery stalks with leaves, thinly sliced (about 3/4 cup)
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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
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Salt
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Freshly ground black pepper
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2 garlic cloves, peeled and thinly sliced
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2 teaspoons chopped sage
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2 tablespoons torn mint leaves
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2 tablespoons chopped Italian parsley
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1/2 cup crumbled feta
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1/2 cup finely grated Pecorino
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2 tablespoons pine nuts, lightly toasted
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Grated zest of 1 lemon
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6 tablespoons fresh ricotta, divided
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12 wide, long ribbons of peeled butternut squash
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1 egg, lightly beaten
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