Crispy Phyllo Pastry Pie with Pork & Vegetables
This recipe combines thin layers of phyllo dough with perfectly seasoned pork, veggies, and crumbly feta cheese. You don't even need an oven to make this dish – all you need is a skillet and 40 minutes to make a crispy phyllo pastry pie that your guests will love!
Equipment
- Skillet
Ingredients
- 14 oz pork loin
- 16 oz spinach
- 1 red onion
- 2 garlic cloves
- 5 oz mushrooms
- 10 cherry tomatoes halved
- 3 oz feta cheese cubed
- 1 tbsp pine nuts
- salt & pepper to taste
- 1 tsp paprika
- 10-12 frozen phyllo dough sheets thawed
- melted butter for brushing
- 2 eggs
- 3 oz shredded parmesan
Instructions
- Preheat the oven to 400°F. Cut the pork into small pieces and finely chop the mushrooms, onions, and garlic. Heat some olive oil in a skillet and cook the meat and veggies. Season with salt, pepper, and paprika.
- Add the spinach and halved cherry tomatoes, cook for about 5 minutes until soft, and then let everything cool down a bit.
- Lightly brush the bottom of a skillet with melted butter and place one sheet of phyllo dough in the skillet with the edges of the sheet hanging off. Brush the phyllo sheet with melted butter and layer the other 9-11 sheets on top of each other in varying positions. Be sure to brush each sheet with melted butter.
- Pour the veggie and pork mixture over the top phyllo sheet.
- Mix the eggs and shredded parmesan and pour into the skillet. Gently fold the hanging phyllo portions over the pork and veggie mixture and brush the dough with melted butter.
- Sprinkle the feta cheese cubes and pine nuts over the pork and veggie mixture, transfer the skillet to the oven and cook for 40 minutes.
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Notes
As always, you can be as creative with the filling as you want. How's about some bell pepper or zucchini, for example? Plus, you could try using mozzarella or cheddar instead of feta. Have fun recreating this recipe and experimenting!