YOUR SOLIN GENERATED RECIPE
Crispy Spinach and Feta Phyllo Pie
Baked layers of golden phyllo pastry encase a savory spinach and feta filling for a shatteringly crisp texture that yields to a fluffy, protein-packed center.
INGREDIENTS
0.5 cup egg whites
1 large egg
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 sheets phyllo dough
2 cups fresh baby spinach
1 tbsp fresh dill
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe dish with a drop of olive oil.
Sauté the fresh baby spinach in a pan over medium heat until completely wilted, then squeeze out all excess liquid using a clean kitchen towel.
In a medium bowl, whisk together the egg whites, whole egg, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth.
Fold the prepared spinach, crumbled feta cheese, and finely chopped fresh dill into the egg mixture until evenly distributed.
Carefully place one sheet of phyllo dough into the bottom of the dish, brush lightly with olive oil, and layer the second sheet on top.
Pour the spinach and egg filling into the center of the phyllo-lined dish.
Gently fold the overhanging edges of the phyllo dough over the top of the filling and brush the surface with the remaining olive oil.
Bake for 25 to 30 minutes until the filling is set and the pastry is a deep golden brown and flaky.