Confessions of a Mother Runner

Healthy Living, Running & Vegetarian

You are here: Home / Main Dishes-Vegetarian / Feast on this Irresistible Skillet Spinach And Squash Phyllo

Main Dishes-Vegetarian Meatless Monday Recipes

Feast on this Irresistible Skillet Spinach And Squash Phyllo

Ok friends, here we are 3 weeks out from the big foodie holiday-Thanksgiving. Finding a vegetarian main dish worthy of Thanksgiving is no easy task. We must consider a few important factors. Taste, creativeness and of course presentation. Who is ready to feast on this irresistible Skillet Spinach and Squash Phyllo pie? I know I am!

skillet spinach and squash phyllo pie

While skimming through Bon Appetit, I saw a similar recipe and decided to adapt it by adding lots more veggies and switching things up a bit. I used fresh spinach and added colored carrots in addition to squash to give the pie lots more texture and color. Fresh Parmesan cheese tops off the flavor profile.

This Vegetarian Thanksgiving dish is deliciousness your #HolidayTable needs this year #MeatlessMonday #MeatlessThanksgiving

Click To Tweet

Skillet spinach & squash phyllo pie

Let’s make the turkey eaters jealous

My main goal for a dinner as important as Thanksgiving, is 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’d love it if the turkey eaters were 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 and squash phyllo pie
Yield: 6

Skillet Spinach & Squash Phyllo Pie

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A hearty and healthy vegetarian main dish that is just perfect for Thanksgiving or any special dinner.

Ingredients

  • 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

Instructions

  1. Preheat oven to 400
  2. Add olive oil to a large cast iron skillet
  3. heat to medium on stove top
  4. Saute carrots and squash for 5-8 minutes until softened
  5. Remove veggies from pan and set aside
  6. In a large bowl, whisk eggs and spices
  7. Fold in spinach and and squash mixture
  8. Layer Phyllo dough sheets into skillet
  9. Spoon veggie mixture on top of Phyllo
  10. Gently fold over edges of Phyllo overlapping and leaving middle open
  11. Sprinkle on Parmesan cheese
  12. Spray top of Phyllo dough w cooking spray
  13. Transfer to oven and bake for 20 min until crust is browned
  14. Allow to set before slicing
  15. Can be made a few hours ahead and kept at room temperature

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 656mgCarbohydrates: 38gFiber: 5gSugar: 5gProtein: 12g
© Deborah Brooks
Cuisine: american / Category: Main Dishes-Vegetarian

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 meal definitely can be prepared 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. Keep it at room temp and then reheat it.

-I used spinach and carrots but you could easily sub kale and any other vegetable you might have on hand.

I cannot wait to feast on this Skillet Spinach & Squash Phyllo Pie for Thanksgiving and I know my meatless eaters are going to love it too.

 Do you make a vegetarian main dish for Thanksgiving? What’s it going to be?

 

Skillet Spinach and Squash Phyllo Pie

You are invited to the Inlinkz link party!

Click here to enter



About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

Oh hello, join the newsletter

Get the latest recipes right to your inbox:

Your email is safe with me.

Reader Interactions

Comments

  2. Kelli says

    This looks delicious. Thanks for the tip on the Phyllo and heating. I hadn’t worked with it before and wouldn’t have considered the soggy after refrigeration bit. We are guests at a friend’s house for Thanksgiving and we will bring a dish of some sort. This may work or I may try it out at home first before it goes prime time!

  8. Rachel says

    Phyllo has always intimidated me but I love the way it tastes. This looks delicious. Maybe I’ll give it a whirl and get over my phyllo-anxiety. Lol

  13. Ann\ says

    Looks yummy! We always make vegan dishes at Thanksgiving (Christmas etc.) as my husband is vegan. I usually make 1-2 dishes that everyone can eat that are vegan. Gotta keep everyone happy.

  16. Sarah- A Whisk and Two Wands says

    I may just have to stop and get some phyllo when I run to my eye appt because this looks so good! Love how it’s packed with all the delicious veggies! Happy Meatless Monday, and birthday, my friend!

  17. Kat says

    This looks delicious! What a great alternative for Thanksgiving. I find the same ol’ TG recipes a bit boring sometimes, so I like to switch things up and this is perfect!

  23. Kimberly Hatting says

    Sadly, I don’t usually offer a vegetarian main dish. We have a small gathering (the five of us, my parents, and possibly my sister & boyfriend). There are numerous veggies for side dishes, though, so we always have plenty of food (and oodles of leftovers). And, of course, there’s also a couple of pies!

  27. Kristin says

    I’ve never cooked with phyllo dough – it always seems so intimidating. If I have something that turns out half this beautiful, though, it would be worth getting over my irrational fear.

  32. Chrissy says

    It does look like it took hours to make. It looks amazing! And I bet it’s a real hit at your Thanksgiving event.

  33. Mary Beth Jackson says

    This is beautiful! I know I post about Blue Apron but I sometimes get a veggie meal because I can’t have the beef and the hubby is really enjoying them. We may have to try this, it is to pretty to pass up and has all our favorites in it!

  35. Mikki says

    This looks amazing. Wondering if I can find some gluten free dough that would work? Not sure though..

  40. Betty says

    Thanks for your sharing.
    It looks delicious. I look at the pictures you share and my mouth is watering. 🙂 Will try it someday.

  48. Kimberly Hatting says

    This is interesting! The Phyllo crust totally grabbed my attention. I always have a couple of veggie side dishes (corn casserole and smashed potatoes, of course), but I gotta have my turkey LOL (with plenty of gravy) 😉

  51. Laura says

    That recipe looks so delicious. Love the spinach in the savoury dishes.

  52. Sarah says

    Looks delicious, I love all the veggies. I haven’t used phyllo dough in so long I might have to use this as a reason, I think the whole family would like this recipe.

  53. Rachel says

    Phyllo dough really intimidates me, but this recipe looks so good. I might have to bite the bullet and try baking with it.

  57. Nicole @ fitnessfatale says

    Looks great!!! No vegetarians here but my best friend is a vegetarian. She ended up just eating all the side dishes for our friendsgiving which was more than enough.

  62. Jenn says

    Oh, the possibilities! This could be stuffed with any number of yummy things and still be delicious! Thinking cap activated!

  69. Emily says

    This looks so beautiful and yummy! And you’re right, it looks like it would be much simpler to make than I think!

  71. Michelle Rogers says

    Thanks, Deborah! This looks really good and I want to give it a try! Some of my family is vegetarian and I’m always struggling a bit on Thanksgiving and other dinners to come up with something good. Where did you find the Phyllo dough? That part is new to me.

    • Deborah Brooks says

      The phyllo dough is found frozen and then you just leave it out for a few minute to soften up before working with it.It really is so easy and you can really use any filling that your family likes.

  72. Angela says

    This Dish looks so amazing! I pinned it to try next week, I think Everyone will love it!

  76. Kaitlyn @ Powered by Sass says

    This looks so delicious! We’re also opting for a vegetarian Thanksgiving this year with our two main dishes being farro + roasted carrots and chickpeas and an arugula and mushroom quiche with an almond meal crust! I’m so excited!

    I also see you’re in DC/VA and are a race ambassador for Rock n Roll DC. I also live in VA (Old Town Alexandria) and just signed up for the Rock n Roll Half, which will be my first ever half marathon! Training started this week for me!

    • Deborah Brooks says

      I was a race ambassador for RnR a few years ago. This year I am a Cherry Blossom 10 miler ambassador-are you going to try to get in this year?

  78. Nidia says

    This looks so simple and healthy and yet so delicious! Feels like a right time to try it! Thanks for the recipe

  83. Sarah says

    I’ve been failing with Phyllo dough but have a package and may have to give this a test run before the holidays.

  84. Leslie says

    This recipe will definitely make the turkey eaters jealous! What a gorgeous recipe for Thanksgiving!

Footer

You might also like

Privacy Policy
Skip to Recipe