Spanakopita-inspired spinach, bacon and cream cheese pot pie
Veggies, protein, dairy and carb in one bowl. This savory pie is a full and balanced meal.
Ingredients
- 1 cup spinach blanched, squeezed and finely sliced (measure after slicing)
- 100 grams belly bacon
- 1 onion chopped
- 125 grams cream cheese softened to room temperature
- ¼ cup milk
- 3 extra-large eggs
- salt to taste
- pepper
- 1 pinch cayenne (optional)
- 6 sheets phyllo pastry
- ¼ cup melted butter
Instructions
- Preheat the oven to 350F.
- Chop the bacon. Cook in an oil-free non-stick pan until lightly browned. Add the onion and cook for another minute or until the onion bits start to soften. Turn off the heat and toss in the spinach.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, one at a time, beating after each addition. Stir in the milk. Season with salt, pepper and cayenne. Mix in the spinach and bacon.
- Take a sheet of phyllo and lay flat. Brush with melted butter. Top with another sheet of phyllo, brush with butter, and so on, until you get to the last sheet. Don’t brush the top sheet with butter yet.
- Spoon the spinach, bacon and cheese mixture into your ramekins.
- Cut two circles from the stack of phyllo sheets to fit the top of the ramekins.
- Cover the spinach, bacon and cheese filling with the phyllo and brush the top with butter.
- Bake for about 20 or until the crust is puffy and lightly browned.
- Serve the pot pies straight from the oven. They are very, very hot though so be careful as you take your first forkful.