YOUR SOLIN GENERATED RECIPE
Crispy Spinach and Feta Phyllo Pie
Golden phyllo pastry layers baked with a savory spinach, feta, and protein-rich cottage cheese filling for a satisfyingly crunchy and wholesome meal.
INGREDIENTS
3 sheets phyllo dough
3 cups fresh spinach
0.5 cup low-fat cottage cheese
0.5 cup egg whites
1 large egg
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.
Place the fresh spinach in a skillet over medium heat with a splash of water and cook until completely wilted, then squeeze out every drop of excess moisture using a clean kitchen towel.
In a blender or food processor, combine the low-fat cottage cheese, egg whites, whole egg, sea salt, black pepper, and garlic powder, then blend until completely smooth and creamy.
Transfer the blended egg mixture to a mixing bowl and fold in the squeezed spinach and crumbled feta cheese until evenly distributed.
Lay one sheet of phyllo dough into the prepared baking dish, lightly brushing with olive oil, and repeat with the remaining two sheets while allowing the edges to hang over.
Pour the spinach and egg filling into the center of the phyllo sheets and fold the overhanging pastry edges inward to create a rustic, textured border.
Bake for 30 to 35 minutes until the filling is fully set and the phyllo pastry is deep golden brown and exceptionally crispy.