Imagine a mouthwatering dish that combines the delicate crunch of golden phyllo pastry with a vibrant medley of fresh vegetables and creamy cheeses. This Veggie Skillet Phyllo Pie is not just a meal—it's a culinary adventure that will transform your dinner table into a gourmet experience! Perfect for vegetarians, brunch lovers, and anyone seeking a show-stopping dish that's both impressive and incredibly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 package phyllo dough
- 2 cups mixed vegetables (spinach, bell peppers, mushrooms)
- 1 cup ricotta cheese
- 1 cup feta cheese
- 2 eggs
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the oven is hot enough to create a crispy phyllo crust.
- Prepare the mixed vegetables by washing and chopping them into bite-sized pieces. If using fresh spinach, you can leave the leaves whole or chop them roughly. For bell peppers, remove the seeds and stem, then slice them thinly. Clean the mushrooms and slice them as well.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped bell peppers and mushrooms first, sautéing them for about 5 minutes until they start to soften.
- Add the spinach to the skillet and continue to sauté for another 3-4 minutes until the spinach wilts and reduces in size. Season the vegetable mixture with 1 teaspoon of salt and 1 teaspoon of black pepper. Remove the skillet from heat and let the mixture cool slightly.
- In a mixing bowl, combine the ricotta cheese, feta cheese, and eggs. Mix well until the ingredients are fully incorporated. This will create a creamy filling for your phyllo pie.
- Once the vegetable mixture has cooled, fold it into the cheese and egg mixture, ensuring everything is evenly distributed.
- Unroll the phyllo dough and carefully lay out one sheet on a clean surface. Brush it lightly with olive oil using a pastry brush. Place another sheet on top and brush it with olive oil as well. Repeat this process until you have layered about 6 sheets of phyllo dough.
- Transfer the layered phyllo dough into a greased 9-inch pie dish or skillet, allowing the edges to hang over the sides. This will create a beautiful crust for your pie.
- Pour the vegetable and cheese filling into the phyllo-lined dish, spreading it evenly.
- Fold the overhanging edges of the phyllo dough over the filling, creating a rustic look. You can crumple the edges for added texture. Brush the top with a little more olive oil for a golden finish.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the phyllo is golden brown and crispy.
- Once baked, remove the pie from the oven and let it cool for about 5-10 minutes before slicing. This will help the filling set slightly, making it easier to serve.
- Cut into wedges and serve warm. Enjoy your delicious Veggie Skillet Phyllo Pie!
Tips
- Phyllo Dough Handling: Work with phyllo dough carefully and keep it covered with a damp towel to prevent drying out while you're preparing the pie.
- Moisture Management: Make sure to thoroughly drain your sautéed vegetables to prevent a soggy bottom crust.
- Olive Oil Technique: Use a pastry brush to lightly coat each phyllo sheet with olive oil. This ensures a crispy, golden texture and helps the layers stick together.
- Preparation Ahead: You can prepare the vegetable and cheese filling up to a day in advance, which can save you time when assembling the pie.
- Serving Suggestion: Let the pie rest for 5-10 minutes after baking to allow the filling to set, making it easier to slice and serve.
- Customization: Feel free to swap vegetables based on seasonal availability or personal preference while maintaining a similar volume of mixed vegetables.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 95mg
