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)
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!
