Skillet Spinach and Feta Pie

• 份量: 6 Servings
• 總時間: 1 hour

食材

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

步驟

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.

筆記

From Skinnytaste: One and Done pg.63

營養

• 每份大小: 1 Wedge (1/6 pie)
• 卡路里: 360
• 總脂肪: 21 g
• 飽和脂肪: 10.5 g
• 膽固醇: 262 mg
• 鈉: 958 mg
• 總碳水化合物: 22 g
• 膳食纖維: 5.5 g
• 總糖: 4 g
• 蛋白質: 23 g