Wednesday, October 1, 2014

Everything is Better with Phyllo



I had some sheets of Phyllo (or fila, depending on your Greek roots) leftover from DH's birthday dinner that needed to be used, so I came up with this Broccoli Spinach Phyllo Pie. It was a raving success! Here's the basic idea to make one yourself. I can't really call it a recipe, because I don't measure when I cook. I just toss in what looks like enough and hope for the best. 

Broccoli Spinach Phyllo Pie


  • Mushrooms (I used 3 large shitake mushrooms)
  • Scallions (I used 5 small scallions, but you could substitute with an onion)
  • Broccoli (2-3 handfuls of florets, stems removed)
  • Spinach (3 large handfuls)
  • Garlic (1 clove, minced)
  • Eggs (I used 6 eggs, beaten well)
  • Feta Cheese (I cut a chunk off the block, guessing about 1/4 cup)
  • Cheddar Cheese (optional & last minute addition...I shredded over top of mixture)
  • Olive Oil (a drizzle around the pan)
  • Salt & Pepper to taste
  • Phyllo sheets (6-7 will be plenty)
  • Butter (1-2 pats, melted)


Preheat oven to 350°. Drizzle olive oil in large skillet and increase heat to medium-high. Add chopped scallions, mushrooms, garlic, and broccoli, sautéing until just tender. Add spinach, stirring until wilted. Reduce heat, add beaten eggs. Stir to mix eggs into vegetable mixture. Add crumbled feta cheese. Cook until eggs are almost finished. (They'll finish cooking in the oven.) It should resemble scrambled eggs or a frittata. Remove from heat.

Brush melted butter in 8x8 pyrex dish. Layer 3-4 sheets of phyllo in pan, buttering between layers. (The sheets should be larger than the pan, and lay over the sides. I criss-crossed the layers.)
Add veggie-egg filling, shred cheddar cheese on top of mixture. (This is optional. It definitely added to the dish; however, I made the last-minute addition because I was trying to use up ingredients in my fridge. If you don't have cheese, I don't think it will take away from the deliciousness of the recipe.) 
Layer 3-4 sheets of phyllo across the top, buttering between each layer. Fold over the bottom sheets onto the top to seal. Brush top layer generously with butter. 

Place in heated oven about 20 minutes or until bubbly and golden brown. Cut into squares (I cut 9 squares) and serve warm. 

Do you follow a recipe exactly or just wing it?

Happy Wednesday! 

5 comments:

  1. That's a lot of green stuff ....since we all know my love for green things ( cough cough) I'd probably take most of them out and make this a spinach and feta pie.

    Down under we call Phyllo - Filo . Go figure!

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  2. DH would eat the cheese, she doesn't do broccoli or mushrooms! But I think it sounds yummy.

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  3. sounds divine .. I always follow recipes. am afraid to branch out.

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  4. OOH! Yummy... We typically attempt to follow the recipe once, then tweak it for the next time until we get it to where it's old hat and a family favorite. We use that filo stuff for a few recipes around St. Patrick's day.

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  5. Sews and cooks, wow! I love "old school" and homemade!

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