Skillet Spinach and Feta Pie

• portions: 6 Servings
• temps total: 1 hour

Ingrédients

2 teaspoons olive oil

1½/ cups finely chopped scallions

1¼ cups chopped plum tomatoes (about 4)

3 garlic cloves, minced

3(10-ounce) packages frozen chopped spinach, thawed and squeezed dry

3 tablespoons chopped fresh dill

⅓ cup chopped fresh parsley

¾/ teaspoon kosher salt

Olive oil spray (I like my Misto or Bertolli)

7 large eggs, beaten

1⅔ cups (8 ounces) crumbled feta cheese

1/3 cup (1½ ounces) freshly grated

Parmesan cheese

Freshly ground black pepper

6 sheets phyllo dough

1 tablespoon unsalted butter, melted

Instructions

Preheat the oven to 375°F.

Heat a 10-inch ovenproof skillet over medium-low heat. Add the olive oil, scallions, and tomatoes and cook, stirring, until the tomatoes soften, about 8 minutes. Add the garlic and cook, stirring, until fragrant,

30 more seconds. Add the spinach, dill, parsley, and salt. Cook, stirring, until heated through, about 2 minutes. Transfer to a large bowl and let cool for 5 minutes.

Wipe out the skillet with a paper towel and spray it with oil.

To the bowl of the spinach mixture, add the eggs, feta, Parmesan, and pepper to taste. Stir well. Transfer the mixture to the skillet and spread it evenly in the bottom. Top with 1 sheet of phyllo and carefully trim the excess. Using a pastry brush, gently brush the phyllo with butter.

Top with another sheet of phyllo, trim the edges, and brush with butter.

Repeat the process with the remaining 4 sheets phyllo.

Bake until the phyllo is golden brown, 40 to 45 minutes. Let cool for 5 minutes. Slice into 6 wedges and serve.

Notes

From Skinnytaste: One and Done pg.63

Nutrition

• Taille de Portion: 1 Wedge (1/6 pie)
• Calories: 360
• Lipides Totaux: 21 g
• Lipides Saturés: 10.5 g
• Cholestérol: 262 mg
• Sodium: 958 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 5.5 g
• Sucres Totaux: 4 g
• Protéines: 23 g