Browse Recipe Categories or

Vegetable and Goat Cheese Phyllo Pie

Vegetable and Goat Cheese Phyllo Pie
×

Vegetable and Goat Cheese Phyllo Pie

Try this satisfying vegetable pie as a vegetarian main course or a side dish for your favorite meal.

Ingredients

Servings   4  

  • Cooking spray
  • 1 Tbsp. olive oil (extra virgin preferred)
  • 4-5 medium green onions (about 1 cup), chopped
  • 2 medium zucchini (thinly sliced)
  • 10 oz. frozen, chopped spinach (thawed, squeezed dry)
  • 1/4 cup chopped, fresh parsley
  • 2 Tbsp. chopped, fresh mint
  • 2 medium garlic cloves (minced)
  • 1 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 6 phyllo dough sheets (each 14 x 9 inches), thawed
  • 1 1/2 oz. soft goat cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 2 minutes, or until softened, stirring frequently.
  3. Stir in the zucchini. Cook for 4 minutes, or until beginning to brown, stirring frequently.
  4. Stir in the spinach, parsley, mint, and garlic. Cook for 2 minutes, stirring frequently.
  5. In a small bowl, whisk together the evaporated milk, egg substitute, pepper, and nutmeg. Set aside.
  6. Working quickly and keeping the unused phyllo covered with damp paper towels to prevent drying, place one sheet of phyllo in the pie pan, gently pressing on the bottom and side of the pan, letting the ends overhang the pan. Repeat with the remaining phyllo, placing the sheets in a crisscross pattern.
  7. Spoon the green onion mixture over the phyllo. Pour in the milk mixture, swirling if needed to cover the surface. Dot with the cheese.
  8. Fold the ends of the phyllo toward the center of the pan, leaving a circle of the filling showing. Lightly spray the phyllo with cooking spray. Gently press the phyllo on the filling so the phyllo will hold its shape.
  9. Bake for 30 to 40 minutes, or until golden. Transfer to a cooling rack and let cool for 15 minutes. Cut into wedges. Serve warm.

Tip: Serving size 1 wedge

Nutrition Facts

Vegetable and Goat Cheese Phyllo Pie
CaloriesCalories
230 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 230
Total Fat 7.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 7 mg
Sodium 318 mg
Total Carbohydrate 28 g
Dietary Fiber 5 g
Sugars 12 g
Protein 15 g

Dietary Exchanges
1 fat, 1/2 fat-free milk, 1 starch, 2 vegetable, 1 very lean meat

 
Try this satisfying vegetable pie as a vegetarian main course or a side dish for your favorite meal.

Nutrition Facts

Vegetable and Goat Cheese Phyllo Pie
CaloriesCalories
230 Per Serving
ProteinProtein
15g Per Serving
FiberFiber
5g Per Serving
×
Calories 230
Total Fat 7.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 7 mg
Sodium 318 mg
Total Carbohydrate 28 g
Dietary Fiber 5 g
Sugars 12 g
Protein 15 g

Dietary Exchanges
1 fat, 1/2 fat-free milk, 1 starch, 2 vegetable, 1 very lean meat

Ingredients

Servings   4  

  • Cooking spray
  • 1 Tbsp. olive oil (extra virgin preferred)
  • 4-5 medium green onions (about 1 cup), chopped
  • 2 medium zucchini (thinly sliced)
  • 10 oz. frozen, chopped spinach (thawed, squeezed dry)
  • 1/4 cup chopped, fresh parsley
  • 2 Tbsp. chopped, fresh mint
  • 2 medium garlic cloves (minced)
  • 1 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 6 phyllo dough sheets (each 14 x 9 inches), thawed
  • 1 1/2 oz. soft goat cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for 2 minutes, or until softened, stirring frequently.
  3. Stir in the zucchini. Cook for 4 minutes, or until beginning to brown, stirring frequently.
  4. Stir in the spinach, parsley, mint, and garlic. Cook for 2 minutes, stirring frequently.
  5. In a small bowl, whisk together the evaporated milk, egg substitute, pepper, and nutmeg. Set aside.
  6. Working quickly and keeping the unused phyllo covered with damp paper towels to prevent drying, place one sheet of phyllo in the pie pan, gently pressing on the bottom and side of the pan, letting the ends overhang the pan. Repeat with the remaining phyllo, placing the sheets in a crisscross pattern.
  7. Spoon the green onion mixture over the phyllo. Pour in the milk mixture, swirling if needed to cover the surface. Dot with the cheese.
  8. Fold the ends of the phyllo toward the center of the pan, leaving a circle of the filling showing. Lightly spray the phyllo with cooking spray. Gently press the phyllo on the filling so the phyllo will hold its shape.
  9. Bake for 30 to 40 minutes, or until golden. Transfer to a cooling rack and let cool for 15 minutes. Cut into wedges. Serve warm.

Tip: Serving size 1 wedge
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.