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Greek Onion and Squash Pie
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1/2 Meat , 1 Other Carbs , 1/2 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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Ingredients Directions
  1. Preheat oven to 375 degrees F.
  2. Lightly coat a nonstick skillet with cooking spray.
  3. 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.
  4. Place the vegetables in a bowl to cool slightly. Add the egg substitute, feta cheese, flour, and oregano. Stir to combine and set aside.
  5. 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.
  6. 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.
  7. Bake for 40 to 45 minutes, until nicely browned and puffed.

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