2 large eggs, lightly beaten
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) crumbled feta cheese
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup chopped walnuts, toasted
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dill weed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
1/3 cup canola oil
12 sheets phyllo dough (14×9-inch size)

Broccoli Casserole


  1. Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside.
  2. Unroll phyllo dough. Place 1 sheet phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over side. Repeat with an additional 5 sheets phyllo, again brushing with oil and rotating sheets to cover the skillet.
  3. Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil.
  4. Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 piece: 334 calories, 23g fat (7g saturated fat), 75mg cholesterol, 649mg sodium, 17g carbohydrate (2g sugars, 5g fiber), 18g protein.