Veggie Skillet Phyllo Pie
Ingredients
Vegetable filling
- 2 tbsp avocado oil (or vegetable oil)
- 3 cups leeks, chopped (about 1 large leek)
- 4 garlic cloves, peeled and chopped
- 1 cup cubed butternut squash, cooked
- 4 cups swiss chard, chopped (can sub kale or spinach)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 2 flex eggs
- 1 cup crumbled vegan cheese
Phyllo components
- 6 sheets phyllo dough
- Olive oil to brush
Preparation
Heat the avocado oil in a 10-inch skillet on medium-high heat, then add the chopped leeks letting cook for about 2 minutes, then reducing the heat to medium and letting continue to cook for 5-8 minutes until the leeks begin to caramelize.
Next add in the garlic, squash, swiss chard, salt, pepper and thyme and continue to cook for another 5 minutes, mixing everything together. Then remove from heat and let cool to room temperature.
Mix the eggs and crumbled cheese together in a large bowl, then pour the vegetable mixture into the bowl mixing everything together. Set aside.
Clean the pan, then brush with some olive oil.
Start layering the phyllo dough into the pan, layering one sheet vertically, and the next sheet horizontally, brushing with olive oil between each layer and gently pressing each sheet into the pan.
Once all the phyllo dough is layered, pour in the vegetable mixture.
Gently use your hands to fold up the corners of each sheet of phyllo around the edges of the pan the brush the phyllo again with olive oil.
Bake at 350 degrees F for about 20 minutes or until the phyllo dough is golden brown.
Cut and serve.
