YOUR SOLIN GENERATED RECIPE
Crispy Spinach Feta Phyllo Pie
Experience a delightful twist on a traditional pie with our Crispy Spinach Feta Phyllo Pie. This light yet satisfying dish marries fresh, sautéed spinach with tangy feta and a creamy hint of nonfat Greek yogurt, all tucked between crisp, golden phyllo layers. Perfectly balanced and bursting with Mediterranean charm, every bite offers a tasteful blend of textures and flavors.
INGREDIENTS
2 large Eggs
1/3 cup Feta Cheese
1/2 cup Nonfat Greek Yogurt
1 cup Fresh Spinach, chopped
2 sheets Phyllo Pastry
1/4 medium Onion, diced
1/2 tsp Olive Oil
Salt and Pepper to taste
1 tbsp Fresh Dill (optional)
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a pan, heat the olive oil over medium heat. Sauté the diced onion until it becomes soft and translucent, then add the chopped spinach. Cook until the spinach wilts, about 2-3 minutes. Season lightly with salt and pepper.
In a mixing bowl, whisk together the eggs, nonfat Greek yogurt, and crumbled feta cheese. Stir in the cooked spinach mixture and, if using, add chopped fresh dill. Adjust seasoning with salt and pepper as needed.
Lay one sheet of phyllo pastry on a clean surface and lightly brush with a tiny bit of water to help it adhere. Place the second sheet on top. Spread the egg and spinach filling evenly over the phyllo, leaving a small border around the edges.
Fold the edges inward to enclose the filling, forming a neat parcel. If desired, score the top lightly with a knife to create a decorative pattern that will also help vent steam.
Place the pie on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the phyllo is crisp and golden and the filling is set.
Remove from oven, let cool for a few minutes, then slice and serve. Enjoy warm!