By Cassondra Lea
Arugula-Goat Cheese Phyllo Pie
5 steps
Prep:20minCook:35min
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Updated at: Thu, 17 Aug 2023 01:01:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories494.7 kcal (25%)
Total Fat23 g (33%)
Carbs51.6 g (20%)
Sugars2.6 g (3%)
Protein18.6 g (37%)
Sodium576 mg (29%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 x 5 ozbaby arugula
pkg
¼ cupolive oil
divided
6eggs
large
¾ cuphalf-and-half
3 Tbspfresh basil
finely chopped
3 Tbspfresh parsley
finely chopped
3 Tbspfresh dill
finely chopped
½ tspdijon mustard
½ tspgarlic powder
½ tspkosher salt
½ tsppepper
12 sheetsfrozen phyllo dough
thawed, keep covered with a damp towel
1 x 4 ozgoat cheese
log, thinly sliced
Instructions
Step 1
Preheat oven to 350 F. Cook arugula in 1 Tbsp hot oil in a large skillet over medium heat 3 to 4 minutes or until wilted, stirring occasionally.
OvenPreheatStep 2
Whisk together eggs, half-and-half, basil, parsley, dill, mustard, garlic powder, salt, and pepper in a large bowl.
Step 3
Layer phyllo sheets in a lightly greased 9-inch pie plate or tart pan, brushing with remaining 1/4 cup oil between layers.
Step 4
Spread arugula over phyllo in pie plate. Pour egg mixture over arugula. Top with cheese.
Step 5
Bake 30 to 40 minutes or until golden and set. Cut into wedges. Sprinkle with more fresh herbs, if desired.
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Notes
2 liked
0 disliked
Easy
Delicious
Go-to
Makes leftovers
Moist
