Greek Vegetable and Feta Pie
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped onion
- ¾ cup chopped red sweet pepper
- 2½ cups thinly sliced zucchini
- 1 (10-oz) pkg frozen chopped spinach, thawed and well drained
- 2 cloves garlic, minced
- ½ tsp salt
- 2 eggs, lightly beaten
- 1½ cups evaporated low-fat milk
- ¼ tsp black pepper (optional)
- ⅛ tsp ground nutmeg
- 10 sheets frozen phyllo dough (14x9-inch rectangles), thawed
- ½ cup crumbled feta cheese (2 oz)
Instructions
- Preheat oven to 375°F. In nonstick skillet heat oil over medium-high. Add onion and sweet pepper; cook 4 minutes. Add zucchini; cook 4 minutes. Add spinach, garlic, and ¼ teaspoon salt; cook 2 minutes. In a small bowl combine eggs, milk, pepper (if desired), nutmeg, and remaining salt.
- Coat 9-inch pie plate with oil. Unfold phyllo; remove one sheet. Place in pie plate and coat with oil; press into plate, extending over edges. Repeat with remaining phyllo. Spoon in veggie mixture. Sprinkle with feta; pour in egg mixture.
- Fold phyllo ends toward center of pie. Coat ends with oil; gently press to hold shape. Bake 40 minutes or until a knife comes out clean. Let stand on a wire rack 15 minutes; serve warm. If desired, sprinkle with additional cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
254
|
254
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 13 | 13 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 554 | 554 |
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