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Recipe Ingredients

  • 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 4 tablespoons butter, melted
  • 6 tablespoons extra-virgin olive oil
  • 12 ounces mushrooms, sliced
  • 1 cup sweet onion, chopped
  • 1 clove garlic, minced
  • 5 ounces fresh baby spinach
  • 3 large eggs
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup Provolone cheese, shredded

Nutrition Info (Per Serving)

    Serving size 1 slice Calories per serving 253 Total fat 18g Cholesterol 220mg Sodium 440mg Carbohydrates 17g Sugars 3.4g Protein 17g

Recipe Directions

  • Thaw 1 roll of phyllo, following thawing instructions on the package. Preheat oven to 375ºF.
  • Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a medium pan, melt the butter, and set aside.
  • In a medium bowl, whisk together, eggs, heavy whipping cream, salt, and black pepper. Add shredded cheese, and set aside.
  • Spray a 9-inch pie pan with cooking spray; set aside.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally until browned. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, for about 5 minutes. Remove from heat.
  • Place the first sheet of phyllo dough into the prepared pan and brush with melted butter. Layer and repeat with 11 more sheets of phyllo dough (totaling 12).
  • Spoon spinach mixture onto phyllo dough and add egg mixture over the top, mix slightly. Fold the edges of the phyllo dough over the filling.
  • Brush the edges of the phyllo dough lightly with melted butter.
  • Place in the oven and bake for 35 – 40 minutes, until the filling is puffed, set, and lightly colored on the surface.
  • Remove from the heat and allow to sit for at least 20 minutes before cutting.
  • Once cooled, serve and enjoy!

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