Sweet Potato, Spinach and Caramelized Onion Phyllo Pie

Sweet Potato, Spinach and Caramelized Onion Phyllo Pie

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Ingredients:

• Filo Dough,thawed

• Sweet Potatoes

• honey

• frozen spinach, thawed and squeezed dried.

• crumbled feta

• Smoked paprika

• garlic powder

• dried oregano

• red pepper flakes

• fresh rosemary, chopped

• S+P

• butter, melted

• olive oil

Instructions:

1. Preheat your oven to 400 degrees F. Butter an 8-9 inch spring form pan.

2. Add the butter or oil, honey, rosemary, and sliced onions to a pan on medium heat. Give them a stir to ensure the onions are all fully coated, then sprinkle salt and pepper and stir again. Reduce the heat to medium low and stir the onions every 2-3 minutes, allowing them to caramelize on the bottom in between stirring. place aside when done.

3. Slice the potatoes in half, then poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, let them cool and reduce the oven temperature to 375 degrees F. Peel the skins away from the sweet potatoes and mash well in a large bowl. Add butter, parmesan, chopped rosemary, garlic powder, salt, pepper and smoked paprika.

4. In a medium bowl, combine the spinach, about 2 tsp of olive oil, feta, parmesan, garlic powder, oregano, red pepper flakes, salt and pepper. Set aside while you prepare the phyllo dough. Brush a phyllo sheet with olive oil and then fold it in half and place the dough on the prepared pan and brush it with more olive oil or melted butter, layering 4 more times, placing the sheets of dough over top of each other. Then, overlap each layer 4-5 more times until you have completely covered the bottom and sides of the pan to create the crust (watch IG Video).

5. Take the spinach filling and spoon it onto the center of your phyllo dough, then spoon in the sweet potato filling and finally the caramelized onions on top. Fold the overhang sheets of phyllo inward and brush with more olive oil.Transfer to the oven and bake for 30-40 minutes,  or until phyllo is golden brown. Top with some grated parmesan and basil before serving.

6. Enjoy!