Greek Onion and Squash Pie

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Greek Onion and Squash Pie

(makes 6 servings)

 

olive oil cooking spray

18- ounce onion, chopped

1/2 pound zucchini, grated

1/2 pound summer squash, grated

3 ounces liquid egg substitute

1/3 cup crumbled low-fat feta cheese, about 1 ounce

1 tablespoon all-purpose flour

3 tablespoons chopped fresh oregano or 1 tablespoon crushed dried

8 sheets phyllo dough

 

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a non-stick

skillet with cooking spray.

 

Place over medium heat and add the onion and two squashes. Cook,

stirring occasionally, until vegetables are soft and all liquid has

evaporated, about 8 to 10 minutes.

 

Place the vegetables in a bowl to cool slightly. Add the egg substitute,

feta cheese, flour, and oregano. Stir to combine and set aside.

Place a sheet of phyllo dough on a 9-inch (22.5 cm) pie plate, allowing

any excess dough to loosely drape over the sides. Lightly coat with

cooking spray. Repeat, using three more phyllo sheets, spraying after

each addition. Pour the prepared vegetable-egg mixture into the pie

shell and smooth out surface.

 

Top the pie with the remaining four sheets of phyllo, spraying each

layer with cooking spray before adding another sheet. Cut the phyllo 1

inch (2.5 cm) beyond the rim of the pie pan. Fold this dough over

towards the center to make an edge just inside the rim.

 

Bake for 40 to 45 minutes, until nicely browned and puffed. Allow to

cool to room temperature before serving.

 

Per serving:

130 calories (18% calories from fat), 6 g protein, 3 g total fat (0.9 g

saturated fat), 21 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol,

261 mg sodium