YOUR SOLIN GENERATED RECIPE
Crispy Spinach and Feta Phyllo Pie
Baked phyllo pastry layers encase a savory spinach and feta filling, creating a shatteringly crisp crust that yields to a light, fluffy center.
INGREDIENTS
1 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz feta cheese
2 cup baby spinach
2 sheet phyllo dough
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh dill
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a small amount of the olive oil.
Sauté the baby spinach in a pan over medium heat until fully wilted, then transfer to a colander and press firmly with a spoon to remove all excess moisture.
In a blender, combine the liquid egg whites and cottage cheese, pulsing until the mixture is completely smooth and aerated.
Pour the egg mixture into a bowl and stir in the crumbled feta cheese, chopped fresh dill, sea salt, black pepper, garlic powder, and the squeezed spinach.
Lay one sheet of phyllo dough on a clean surface, brush very lightly with olive oil, top with the second sheet, and carefully press them into the bottom and sides of your baking dish.
Pour the spinach and egg filling into the center of the phyllo-lined dish and fold the overhanging edges of the dough loosely over the top of the filling.
Bake for 25 to 30 minutes until the filling is set in the center and the phyllo pastry has turned a deep golden brown and is crisp to the touch.