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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Onion and Squash Pie

Source: dLife

An onion and squash frittata with feta cheese wrapped in phyllo dough.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	142.2

Total Carbs	24.5 g

Dietary Fiber	3.2 g

Sugars	4.7 g

Total Fat	2.8 g

Saturated Fat	1.1 g

Unsaturated Fat	0.3 g

Potassium	368.6 mg

Protein	5.5 g

Sodium	236.7 mg

Dietary Exchanges 2.8 Fat, 1.8 Vegetables, 0.2 Meat, 0.9 Other Carbs, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degrees F.
Lightly coat a nonstick 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 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 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.