Spinach and Egg Phyllo Bake — Crispy Savory Breakfast Pie

Not your ordinary egg bake: brighten it up with a crisp phyllo topping. This savory Spinach Egg Bake with Phyllo is similar to a classic spinach pie, full of tender spinach, sautéed onion and garlic, and artichoke hearts. The filling combines whole eggs, egg whites, ricotta, and mozzarella. Baked until set and finished with a flaky phyllo crust, it’s a flavorful option for meal prep or a weekend brunch.

What is phyllo dough and is it hard to work with?

Phyllo is an ultra-thin sheet dough used in many Mediterranean dishes, from spanakopita to baklava. It arrives frozen in sheets and can be delicate, tearing if handled too roughly. The key is proper thawing: partially defrost the package, remove the sheets you need, then return the remainder to the freezer. Keep the sheets you plan to use covered while working so they don’t dry out. Because phyllo contains no fat, bakers brush or spray it with oil or melted butter before baking to create crisp, flaky layers. In this recipe I use olive oil spray for a lighter, super-flaky result, but you can use more oil or butter if you prefer a richer crust—just account for the change in nutrition.

Key ingredients in this spinach bake

• Phyllo dough (sheets)
• Eggs and egg whites (or all whole eggs)
• Onion and garlic
• Canned artichoke hearts (drained)
• Frozen spinach (thawed and drained)
• Part-skim ricotta
• Part-skim mozzarella
• Unsweetened almond milk (or cashew or skim milk)
• Kosher salt and Italian seasoning
• Olive oil spray

How to make Spinach Egg Bake with Phyllo

Preheat the oven to 375°F (190°C). Partially thaw the phyllo package and carefully remove four sheets; return the rest to the freezer. Chop the onion, mince the garlic, drain and chop the artichoke hearts, and defrost the spinach. Squeeze the thawed spinach in a paper towel or cheesecloth to remove excess moisture.

Heat a frying pan over medium heat, spray with olive oil, and add the chopped onion with 1/2 teaspoon kosher salt. Cook about 10 minutes until the onion is soft and beginning to caramelize. Add the garlic and cook one minute until fragrant. Stir in the chopped artichokes and drained spinach and cook a couple of minutes for the flavors to combine. Remove from heat and set aside.

In a large bowl whisk together the eggs, liquid egg whites, ricotta, mozzarella, almond milk, the remaining 1/2 teaspoon kosher salt, and Italian seasoning until smooth.

Spray a 9×13-inch (or similar) baking dish with cooking spray. Spread the spinach-artichoke-onion mixture in an even layer across the bottom of the dish. Pour the egg and cheese mixture evenly over the filling. Bake for 20 minutes.

After 20 minutes, remove the dish from the oven. Carefully lay the phyllo sheets across the top of the set egg mixture. Spray the phyllo with olive oil spray and sprinkle an extra pinch of kosher salt. Return to the oven and bake another 20 minutes, or until the phyllo is golden and crisp.

How to serve, store, and reheat

To serve: enjoy warm with fresh fruit, roasted potatoes, or sausage for a hearty breakfast. For lunch or a lighter meal, pair with a crisp side salad.

To store: cover the baking dish tightly with plastic wrap and refrigerate for up to 3–4 days, or portion into individual meal-prep containers. To freeze, wrap individual portions tightly in plastic wrap and foil.

To reheat from the refrigerator: avoid the microwave if you want to keep the phyllo crisp. Reheat in an air fryer at 400°F for about 5 minutes, or use a toaster oven or conventional oven at 400°F until heated through and the crust is crisp. If convenience matters more than texture, the microwave will work but will soften the phyllo.

To reheat from frozen: thaw overnight in the refrigerator or use the microwave to defrost, then reheat using the oven or air fryer method above to restore crispness.