Friday, March 23, 2012


I was reading the latest issue of vegetarian times (okay, really i was just drooling over the photos...) and decided the phyllo dough I had on hand was in need of use! Tried reaching my husband who I knew was stopping at the store and he didn't answer, so we improvised.

olive oil
crushed garlic (to taste)
8 oz frozen spinach
1 white onion, diced
16 oz diced mushroom
1 diced zucchini (I used yellow neck gourd)
3 eggs (free range preferred!)
4 sheets phyllo dough

In a wok, add olive oil and fry the garlic. Add in onion, stir. Add in your spices along with your vegetables, except the spinach.

Stir well.

Add in your spinach and combine well. Add in two eggs and mix well. Save the last for dusting the top of the phyllo. Turn off mixture.

Preheat oven to 425.

In an 8x8 pan, butter or grease with olive oil. Place one layer of phyllo, top with a third of the mixture. Alternate layers. On top add in your last phyllo and brush with egg.

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