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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a large nonstick skillet, heat oil over medium-high heat. Add onion and bell pepper; cook for about 4 minutes or just until vegetables are tender. Add zucchini; cook about 4 minutes more or just until zucchini has begun to brown. Add spinach, garlic and 1/4 teaspoon salt; cook for 2 minutes more.
In a small bowl, combine evaporated milk, eggs, the remaining 1/4 teaspoon salt, the black pepper and nutmeg.
Coat a 9-inch pie plate with cooking spray. Unfold phyllo dough; remove one sheet. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Place phyllo dough sheet in the prepared pie plate; lightly coat with cooking spray, gently pressing into bottom and up sides of pie plate and letting ends of phyllo sheet hang over edges of pie plate. Repeat with the remaining nine phyllo sheets, placing sheets in a crisscross pattern. Spoon vegetable mixture evenly over phyllo; sprinkle with feta. Pour the egg mixture over all. Fold overlapping ends of phyllo toward center of pie plate. Coat the top of the phyllo with cooking spray; gently press to hold shape.
Bake for about 40 minutes or until a knife inserted off-center comes out clean. Cool for 15 minutes on a wire rack. Cut into wedges and serve warm.