• Remove phyllo dough from freezer and defrost in refrigerator overnight.
• Preheat oven to 425 degrees.

Prepare Roasted Vegetables:

• Place mushrooms on a large baking sheet, then drizzle with 1 ½ tablespoons olive oil. Season with salt and pepper to taste, then mix well.
• On a separate baking sheet, combine tomatoes and shallots. Drizzle with 1 tablespoon olive oil, then mix well.
• Place vegetable in oven and roast for 20 minutes. Flip veggies, then roast for 5 to 10 minutes more, or until veggies are tender and browned.
• Remove veggies from oven, then set aside.
• Reduce oven heat to 375 degrees.

Prepare Kale:

• While vegetables are roasting, add 2 teaspoons olive oil to a large skillet over medium heat.
• Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Mix kale with garlic, then add 2 tablespoons water to pan. Cover pan and cook, stirring occasionally, until kale is wilted and tender (about 5 to 10 minutes). Remove from heat and season with salt. Set aside.

Mix Filling:

• Combine kale and roasted vegetables, then season to taste with salt and pepper.
• Stir eggs and cheddar into vegetables. Set aside.

Assemble and Bake Pie:

• Lightly oil a cast iron skillet or large pie pan. Add one sheet of phyllo dough to pan, then brush dough lightly with butter.
• Add another sheet of dough to pan, rotating it to cover pan. Brush with butter. Continue adding phyllo sheets to pan and brushing with butter until all dough has been used. (Keep unused dough covered with a towel as you work.)
• Spread filling over dough, then wrap excess dough around filling. Brush dough with remaining butter.
• Bake pie until it's hot and phyllo dough is a deep golden brown (about 30 minutes).
• Cut pie into slices and serve immediately. Enjoy!