YOUR SOLIN GENERATED RECIPE
Crispy Spinach Feta Phyllo Pie
Savor a delightful fusion of crispy, flaky phyllo layers enveloping a velvety spinach and feta filling. This dish is elevated by the rich binding of whole eggs and egg whites, providing both creaminess and a protein punch. The gentle hint of olive oil accentuates the fresh, earthy spinach while the tangy feta adds a burst of savory flavor, making this a versatile meal for any time of day.
INGREDIENTS
4 cups Fresh Spinach (120g)
2 Large Eggs
Egg Whites from 4 Large Eggs
3 ounces Feta Cheese
4 Phyllo Dough Sheets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat the oven to 375°F.
In a non-stick skillet, heat the teaspoon of olive oil over medium heat. Add the fresh spinach and lightly sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the 2 whole eggs and the egg whites until smooth.
Stir the sautéed spinach and crumbled feta cheese into the egg mixture until evenly combined.
Lay one sheet of phyllo on a lightly greased baking dish and brush lightly with a small amount of olive oil if desired. Layer another sheet on top and repeat until all 4 sheets are in place.
Pour the spinach, egg, and feta mixture evenly over the layered phyllo dough.
Fold the edges of the phyllo over the filling to partially cover, leaving a slightly open top for a crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden and crisp and the filling is set.
Allow the pie to cool for a few minutes before slicing and serving warm.