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 And Squash Phyllo Pie will knock your tofurky socks off! Seriously it’s that good.
While skimming through Bon Appetit magazine last year, 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’d like 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 And Squash Phyllo Pie Meatless Thanksgiving
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.