Thanks for joining Sarah and me for Meatless Monday today! Ok friends I am happy to say that I have found my vegetarian main dish for Thanksgiving!! I am so excited to share this one. This Skillet Spinach & Squash Phyllo Pie will knock your tofurky socks off! Seriously it’s that good.
While skimming through Bon Appetit magazine last month, I saw a similar recipe and decided to adapt it a little by adding lots more veggies and switching things up a bit. I used spinach and added a bunch of colored carrots in addition to squash to give the pie lots more texture. Fresh Parmesan cheese tops off the flavor profile.
When searching for a vegetarian main dish for a dinner as important as Thanksgiving, I want to offer something that is hearty and delicious. In addition, I want my vegetarian diners to feel just as special about their meal as the turkey eaters do. I want the turkey eaters to be jealous of what we are eating this time!
I literally had this prepped and ready for the oven in about 15 minutes but it looks like it took hours to make. That’s my kind of main dish!
Skillet Spinach & Squash Phyllo Pie
- 2 Tbl olive oil
- 2 Cups butternut squash-diced
- 8 oz. fresh spinach
- 1 Cup fresh carrots- diced
- 2 eggs-beaten
- 3 oz Parmesan cheese-grated
- 2 tsp chopped fresh Thyme
- 1/2 tsp salt & pepper
- 8 oz Phyllo Dough Pastry -thawed
- Preheat oven to 400
- Add olive oil to a large cast iron skillet
- heat to medium on stove top
- Saute carrots and squash for 5-8 minutes until softened
- Remove veggies from pan and set aside
- In a large bowl, whisk eggs and spices
- Fold in spinach and and squash mixture
- Layer Phyllo dough sheets into skillet
- Spoon veggie mixture on top of Phyllo
- Gently fold over edges of Phyllo overlapping and leaving middle open
- Sprinkle on Parmesan cheese
- Spray top of Phyllo dough w cooking spray
- Transfer to oven and bake for 20 min until crust is browned
- Allow to set before slicing
- Can be made a few hours ahead and kept at room temperature
A few cooks notes:
-I would definitely use the pre-cut butternut squash if available as it is a huge time saver. Although any other variety of squash could also be used.
-This can definitely be made ahead of time and kept at room temperature for a few hours. Note that once you refrigerate the pie, the Phyllo crust will become soggy. Keeping it at room temp and them reheating is the way to go.
-I used spinach and carrots but you could easily sub kale and any other vegetable you might have on hand.
I am really excited about serving this Skillet Spinach & Squash Phyllo Pie for Thanksgiving and I know my veggie eaters will love it.
Tell me: Do you make a vegetarian main dish for Thanksgiving as well? What’s it going to be?