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.
Course breakfast, brunch, lunch
Keyword egg bake, phyllo dough, spinach
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 191kcal
Author Steph
Equipment
frying pan
mixing bowl
rectangular 9x13 baking dish
Ingredients
4sheetsPhyllo dough
1onion
2clovesgarlic
14ozartichoke hearts(packed in water) canned, drained
10ozfrozen spinachdefrosted, all excess water drained
4eggs
1cupliquid egg whites
1/3cup unsweetened almond milkor cashew milk, or skim milk
1/3cuppart-skim ricotta
2/3cuppart-skim mozzarella
1tspkosher saltdivided
1/2tspItalian seasoning
olive oil spray
Instructions
Preheat the oven to 375F.
Partially defrost a package of Phyllo dough and remove four sheets (carefully). Return the rest of the package to the freezer.
Chop the onion, mince the garlic, drain the artichoke hearts and chop them, and defrost the frozen spinach.
Squeeze all excess water from the spinach by wrapping it in paper towel or cheesecloth and squeezing it over the sink (do not skip this step).
In a frying pan over medium heat, add olive oil spray and the chopped onion, and 1/2 tsp kosher salt.
Cook for about 10 minutes or until they are tender and starting to caramelize.
Add the garlic and cook for 1 minute or until fragrant.
Add the chopped artichoke hearts and the spinach.
Cook the mixture together for just a couple of minutes so the flavors combine. Set aside.
In a large mixing bowl, add the eggs, egg whites, ricotta, milk, and mozzarella.
Add the remaining 1/2 tsp salt and the Italian seasoning. Whisk everything together thoroughly.
Spray the baking dish and add the filling mixture in an even layer, covering the bottom of the baking pan.
Pour the egg mixture on top.
Bake for 20 minutes.
Remove from the oven, and carefully lay the Phyllo dough across the top of the eggs mixture.
Spray the Phyllo liberally with olive oil spray, and add an extra pinch of kosher salt.
Bake for another 20 minutes or until golden brown.