thepioneerwoman
Phyllo Dough 101
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.
👥 10 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 35 min🔥 Cook: 1h👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●colander
- ●skillet
- ●bowl
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 325ºF.
2
Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.
3
Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook ⏱️ 1 minute more. Remove from heat.
Onion, Chopped1Garlic, Minced2 cloves
4
In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed.
Eggs4Onion, Chopped1
5
Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9x13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo.
6
Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top.
7
Bake for ⏱️ 1 hour, or until the top is golden and looks crispy. Let sit for ⏱️ 5 minutes before serving.
Nutrition Facts
calories
216 Calories
fat Content
12 g
fiber Content
2 g
sugar Content
1 g
sodium Content
493 mg
protein Content
11 g
trans Fat Content
0 g
cholesterol Content
89 mg
carbohydrate Content
15 g
saturated Fat Content
6 g
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