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Beef, Spinach, and Tomato Pie

The best thing about this recipe is that you don't have to be a professional baker to pull it off.

Total Time

1hr

0.0

0 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

1 lb

Ground Beef

•

Yellow Onion , sliced

•

3 cups

Fresh Baby Spinach

•

1/2 Tbsp

Kosher Salt

•

to taste

Ground Black Pepper

•

2 cloves

Garlic , minced

•

1 tsp

Dried Oregano

•

1/2 tsp

Dried Thyme

•

1 Tbsp

Smoked Paprika

•

1 cup

Reduced-Fat Cream Cheese , softened

•

2 cups

Colby & Monterey Jack Cheese , grated

•

Eggs , beaten

•

1 piece

Phyllo Dough

•

Tomato , roughly chopped

•

2 Tbsp

Water

Cooking Instructions

Into a hot pan, add Ground Beef (1 lb) . Season with Kosher Salt (1/2 Tbsp) and Ground Black Pepper (to taste) . Cook until beef is browned, chopping it up as you go.

Add Yellow Onion (1) . Cook for 1 minute.

Add Fresh Baby Spinach (3 cups) . Cook for 1-2 minutes, until leaves start to wilt.

Add Garlic (2 cloves) . Cook for 2 minutes.

Transfer the mixture to a large mixing bowl, draining the excess fat.

Add Dried Oregano (1 tsp) , Dried Thyme (1/2 tsp) , and Smoked Paprika (1 Tbsp) . Mix to combine.

Add Reduced-Fat Cream Cheese (1 cup) . Mix until cream cheese is well-incorporated.

Add Colby & Monterey Jack Cheese (1 cup) . Mix to combine.

Add Egg (1) and Tomato (1) . Mix to combine.

10.

Preheat oven to 400 degrees F (200 degrees C).

11.

Drape Phyllo Dough (1 piece) across your pan.

12.

Pour the filling into the pan and even out the surface.

13.

Sprinkle remaining Colby & Monterey Jack Cheese (1 cup) over top.

14.

Mix Egg (1) and Water (2 Tbsp) to create an egg wash. Fold the dough inwards over the filling, brushing with the egg wash as you go.

15.

Brush the top with egg wash.

16.

Bake for 35-45 minutes.

17.

Allow pie to cool for 5 minutes before slicing.

18.

Serve and enjoy!

Nutrition Per Serving

CALORIES

359

FAT

23.2 g

PROTEIN

26.0 g

CARBS

12.0 g