Josh’s Recipes
Skillet Spinach and Feta Pie
6 Servings
servings1 hour
total timeIngredients
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
Directions
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
Serving Size
1 Wedge (1/6 pie)
Calories
360
Total Fat
21 g
Saturated Fat
10.5 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
262 mg
Sodium
958 mg
Total Carbohydrate
22 g
Dietary Fiber
5.5 g
Total Sugars
4 g
Protein
23 g
6 Servings
servings1 hour
total time