Gout Book.docx

 Stir in toasted pine nuts. Set aside.
 In large skillet, heat remaining oil over medium heat; fry onion with remaining garlic,
salt and pepper, stirring occasionally, until softened, about 5 minutes.
 Add squash and sage; fry until squash is tender, about 8 minutes.
 Stir in Parmesan cheese, bread crumbs and parsley. Let cool.
 Lightly butter 9-inch (2.5 L) springform pan.
 Lightly brush 1 sheet of phyllo with butter, keeping remaining phyllo covered with
damp towel to prevent drying out.
 Line up short end of phyllo sheet with centre of pan and lay in pan, fitting over
bottom and up sides and leaving overhang.
 Lay second sheet of buttered phyllo next to but generously overlapping first sheet.
 Repeat with remaining 6 sheets of phyllo, overlapping each to cover bottom of pan.
 Spoon in half of the kale mixture; top with squash mixture and remaining kale.
 Fold phyllo overhang over filling; brush top with butter and tuck in edge.
 Bake in centre of 400°F (200°C) oven until crispy and golden brown, about 25
minutes.
 Let pie cool on rack for 10 minutes.