Low Carb Veggie Pie

5 from 2 votes

A lower carb version of a summer favorite! Veggie pie is loaded with spinach, mushrooms and tomatoes and featuring a gooey cheese layer.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Meatless

Cuisine: American

Servings: servings

Calories: 306kcal

5-6 sheets frozen phyllo dough thawed
3 Tablespoons olive oil divided
½ cup frozen or fresh diced onion
1 clove garlic minced
1 cup sliced fresh mushrooms
1 10 oz. pkg frozen spinach thawed and drained well
1 medium ripe tomato sliced (place slices on paper towel to remove excess juice)
½ cup cheese your choice
2 eggs lightly beaten
1 cup milk
pinch nutmeg
salt & pepper

Preheat oven to 350 degrees.
Lightly coat a 9 inch pie pan (or cake pan) with oil. Brush phyllo sheets with 2 Tbsp. olive oil (may need slightly more or less oil) and place in pan, one at a time. When finished, press crust lightly into pan and trim any excess around edges.
Heat remaining 1 Tbsp. olive oil in skillet or non-stick pan over medium heat. Add onions, garlic and mushrooms and sauté until tender about 5-10 minutes. Add drained spinach and toss with other veggies. Heat thoroughly.
Combine eggs, milk and nutmeg in a separate bowl, set aside.
Sprinkle cheese into prepared crust then top with spinach mixture. Arrange sliced tomatoes over the top then pour egg mixture over all. Sprinkle with salt & pepper to taste.
Place pie on a baking sheet and cook about 30-40 minutes or until center is set.
Serve immediately. Store leftovers in refrigerator.

Serving size: 1 slice

Calories-274, Fat-17gm, Carb-20gm, Sodium-287mg, Fiber- 3gm, Protein-14gm