The best thing about this recipe is that you don't have to be a professional baker to pull it off.
Total Time
1hr
5.0
2 Ratings
Author: Cooking with Tovia
Servings:
8
Ingredients
•
1
lb
Ground Beef
•
1
Yellow Onion
, sliced
•
3
cups
Fresh Baby Spinach
•
1
tsp
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
Shredded Colby Jack Cheese
, divided
•
2
Eggland's Best Classic Eggs
, beaten
•
1
piece
Phyllo Dough
•
1
Tomato
, roughly chopped
•
2
Tbsp
Water
Cooking Instructions
1.
Into a hot pan, add Ground Beef (1 lb). Season with Kosher Salt (1 tsp) and Ground Black Pepper (to taste). Cook until beef is browned, chopping it up as you go.
2.
Add Yellow Onion (1). Cook for 1 minute.
3.
Add Fresh Baby Spinach (3 cups). Cook for 1-2 minutes, until leaves start to wilt.
4.
Add Garlic (2 cloves). Cook for 2 minutes.
5.
Transfer the mixture to a large mixing bowl, draining the excess fat.
6.
Add Dried Oregano (1 tsp), Dried Thyme (1/2 tsp), and Smoked Paprika (1 Tbsp). Mix to combine.
7.
Add Reduced-Fat Cream Cheese (1 cup). Mix until cream cheese is well-incorporated.
8.
Add Shredded Colby Jack Cheese (1 cup). Mix to combine.
9.
Add Eggland's Best Classic 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 Shredded Colby Jack Cheese (1 cup) over top.
14.
Mix Eggland's Best Classic 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
325
FAT
22.4 g
PROTEIN
23.2 g
CARBS
6.8 g
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