Name: Spinach Egg Bake with Phyllo
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 sheets Phyllo dough; 1 onion; 2 cloves garlic; 14 oz artichoke hearts ((packed in water) canned, drained); 10 oz frozen spinach (defrosted, all excess water drained ); 4 eggs; 1 cup liquid egg whites; 1/3 cup unsweetened almond milk (or cashew milk, or skim milk); 1/3 cup part-skim ricotta; 2/3 cup part-skim mozzarella; 1 tsp kosher salt (divided); 1/2 tsp Italian seasoning; olive oil spray

jump to recipe print recipe

Not your ordinary egg bake: let’s liven it up a bit, why not add a crispy phyllo dough topping? This savory Spinach Egg Bake with Phyllo is reminiscent of a traditional spinach pie; it’s packed with delicious spinach, sautéed onion and garlic, and artichoke hearts. The filling is mixed with a combination of whole eggs, egg whites, ricotta, and mozzarella. Baked together and topped with a crispy, flaky phyllo dough topping, this is not your ordinary meal prep.

What is Phyllo dough? Is it hard to work with?

Phyllo dough is an extremely thin dough that comes in sheets. It is flaky and unlike any other dough out there, and it’s best known for its use in Mediterranean dishes like Baklava and Spanakopita. This dish actually reminds me a lot of Spanakopita, in that it’s filled with a delicious spinach mixture. Phyllo dough typically comes frozen (this is the brand I used for this recipe). You can find it in the frozen section of the supermarket where they sell the puff pastry, frozen berries, and frozen whipped cream (at least, that’s where it is in my supermarket). Phyllo dough can be a bit intimidating to work with, because it breaks apart easily sometimes. But the key to avoiding this is to defrost it fully before using it. Since this recipe only calls for a portion of the package, I recommend partially defrosting the entire package, removing the sheets you need, and then putting the package back in the freezer. Leave the sheets you need out on the counter until you are ready to use them. Phyllo dough is also fat-free, and because of this, fat is usually added to the dough right before baking (in the form of brushing oil or butter on top to moisten the dough). Since that can add a lot of calories and fat, I use olive oil spray here. The spray results in a super flaky crust, probably more flaky than what you might be used to with traditional Phyllo recipes. Of course, like any recipe, you can tailor this and add more oil or butter on top to moisten the Phyllo, but just adjust your stats accordingly.

What other ingredients are in this spinach bake with Phyllo?

eggs
egg whites (can sub whole eggs)
onions
garlic
canned artichoke hearts
frozen spinach
part-skim ricotta
part-skim mozzarella
unsweetened almond milk (or cashew, or skim milk; use what you have)
kosher salt
Italian seasoning

How to make this Spinach Egg Bake with Phyllo

Start out by preheating the oven to 375F and defrosting your Phyllo sheets (return the unused ones to the freezer for another recipe!) Next, chop the onions, mince the garlic, drain and chop the artichokes, and defrost the frozen spinach. Once the spinach is defrosted, use a paper towel or cheesecloth to squeeze out all of the excess moisture from the spinach. Place a frying pan over medium heat, add olive oil spray, and add the onions to the pan with 1/2 tsp of kosher salt. Cook the onions for about 10 minutes or until they are tender and slightly caramelized. Next, add the minced garlic and sauté that for just a minute or until it is fragrant. Then, add the artichokes and spinach. Cook this mixture for another few minutes or for all the flavors to combine, then set it aside.

To make the egg mixture, combine the eggs, egg whites, ricotta, mozzarella, milk, remaining salt, and Italian seasoning. Spray the baking dish with cooking spray, and pour the filling mixture into the dish in an even layer to coat the bottom. Then pour the egg mixture on top evenly. Bake for 20 minutes.

After 20 minutes, remove the dish from the oven and top with the Phyllo. Spray the top with olive oil spray and add another pinch of kosher salt. Bake for another 20 minutes or until golden brown.

How to serve, store and reheat this egg bake

To serve this egg bake, I recommend pairing it with some fresh fruit, roasted potatoes, or sausage for a filling breakfast. For lunch, this would pair beautifully with a side salad. For storing, I recommend storing this bake covered in the fridge. You can store it in the same dish you baked it in, covered tightly with plastic wrap. You can also portion it out into individual glass meal prep containers for the week. To freeze, wrap individual servings tightly in plastic wrap and foil. To reheat from the refrigerator: a microwave won’t do it. It will result in a mushy egg bake, and the topping will not be crispy. If you’re ok with that, then go for it! I recommend air frying it at 400F for 5 minutes, or using the toaster oven or convectional oven at 400F until crispy and heated through. To reheat from frozen: defrost the individual serving overnight in the fridge, or microwave to defrost. Then, follow the reheating directions above.