Spinach and Egg Phyllo Bake: Crispy Savory Brunch Pie

Not your ordinary egg bake: add a crispy phyllo topping to brighten it up. This savory Spinach Egg Bake with Phyllo channels the flavors of a classic spinach pie—packed with tender spinach, sautéed onion and garlic, and artichoke hearts. The filling combines whole eggs, egg whites, ricotta, and mozzarella. Baked together and finished with a flaky phyllo crust, it’s an elevated meal-prep option.

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

Phyllo (or filo) is an ultra-thin sheet dough, prized for its light, flaky texture in Mediterranean dishes like baklava and spanakopita. For this recipe it provides a crisp, delicate topping over a creamy spinach-egg filling. Phyllo usually comes frozen; thaw it fully before handling to avoid tearing. If your package has more sheets than you need, partially thaw the package, remove the number of sheets required, and return the rest to the freezer. Keep the sheets you’ll use covered on the counter until you’re ready to work with them. Because phyllo is essentially fat-free, it’s normally brushed with melted butter or oil to build layers and crispness. To keep the dish lighter, an olive oil spray works well and still yields a super-flaky crust. If you prefer a richer topping, brush with butter or more oil—but adjust nutrition expectations accordingly.

Key ingredients in this spinach bake with phyllo

• Phyllo dough
• Eggs and egg whites (you can substitute all whole eggs if preferred)
• Onion and garlic
• Canned artichoke hearts, drained and chopped
• Frozen spinach, fully defrosted and well-drained
• Part-skim ricotta
• Part-skim mozzarella
• Unsweetened almond milk (or cashew/skim milk)
• Kosher salt and Italian seasoning
• Olive oil spray (or melted butter/olive oil for brushing)

How to make Spinach Egg Bake with Phyllo

Preheat the oven to 375°F (190°C). Partially thaw a package of phyllo and carefully remove four sheets; return the remainder to the freezer. Chop the onion, mince the garlic, drain and chop the artichoke hearts, and defrost the frozen spinach. Wrap the spinach in paper towels or cheesecloth and squeeze out all excess moisture—this prevents a watery filling.

Heat a frying pan over medium heat, spray lightly with olive oil, and add the chopped onion with 1/2 teaspoon kosher salt. Cook about 10 minutes until the onion is tender and beginning to caramelize. Add the garlic and sauté for about 1 minute until fragrant. Stir in the chopped artichoke hearts and the drained spinach; cook a few minutes until well combined, then 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. Spray a 9×13-inch baking dish lightly with cooking spray. Spread the spinach-artichoke mixture in an even layer across the bottom of the dish, then pour the egg-cheese mixture over it.

Bake the casserole for 20 minutes. Remove from the oven and gently lay the phyllo sheets across the top of the partially set eggs. Spray the phyllo liberally with olive oil spray and sprinkle with a pinch of kosher salt. Return to the oven and bake another 20 minutes, or until the phyllo is golden brown and crisp.

Serving, storing, and reheating

To serve: enjoy warm slices with fresh fruit, roasted potatoes, or breakfast sausage for a hearty meal. For lunch, 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 servings 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 crispy. If you don’t mind a softer topping, the microwave will warm it but will not keep the crust crisp.

To reheat from frozen: thaw overnight in the fridge (or use a quick microwave thaw), then reheat using the methods above until fully warmed and the topping is crisp.