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!
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.
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!
A hearty and healthy vegetarian main dish that is just perfect for Thanksgiving or any special dinner.
- 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
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 656mgCarbohydrates: 38gFiber: 5gSugar: 5gProtein: 12g
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?