YOUR SOLIN GENERATED RECIPE
Herb-Baked Spinach and Feta Pie
A light yet flavorful pie that harmoniously blends fresh spinach, creamy feta, and a mix of egg whites and a whole egg for a protein boost. Wrapped in a delicate phyllo pastry with a drizzle of herb-infused olive oil, this pie is both satisfying and versatile enough for breakfast, lunch, or dinner.
INGREDIENTS
8 large egg whites (approx 240g)
1 whole egg (50g)
2 ounces crumbled feta cheese (56g)
3 cups fresh spinach (90g)
1 sheet phyllo pastry
1 teaspoon olive oil
1 tablespoon mixed fresh herbs (oregano, dill)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small pie dish or ovenproof skillet.
In a bowl, whisk together the 8 egg whites and 1 whole egg until well combined. Stir in the chopped fresh herbs, salt, and pepper.
Fold in the fresh spinach and crumbled feta cheese gently, ensuring an even distribution.
Lay the phyllo pastry sheet in the prepared dish, pressing lightly to form a base. If desired, brush the pastry with a small amount of olive oil.
Pour the egg and spinach mixture over the phyllo pastry, allowing it to settle evenly.
Drizzle the remaining teaspoon of olive oil on top for added flavor and moisture.
Bake in the preheated oven for about 20-25 minutes or until the filling is set and the pastry is crisp and golden.
Remove from the oven and let the pie cool slightly before serving. Enjoy warm as a nourishing meal any time of day.