YOUR SOLIN GENERATED RECIPE
Crispy Spinach and Feta Phyllo Pie
Flaky phyllo pastry layered with a savory spinach and feta egg custard, baked until the golden crust shatters with every crisp bite.
INGREDIENTS
0.75 cup liquid egg whites
2 large eggs
0.75 oz feta cheese
1 sheet phyllo dough
2 cups fresh spinach
0.25 cup green onions
1 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Sauté the fresh spinach and green onions in a pan over medium heat until wilted, then squeeze out all excess moisture using a clean kitchen towel.
In a medium bowl, whisk together the liquid egg whites, whole eggs, dried dill, sea salt, and black pepper.
Fold the cooked spinach mixture and crumbled feta cheese into the egg base until well combined.
Layer the phyllo sheets into the prepared dish, lightly brushing the olive oil between the sheets to ensure they crisp up.
Pour the egg and spinach mixture into the center of the phyllo and fold the overhanging edges of the dough inward.
Bake for 25 to 30 minutes until the egg custard is fully set and the pastry is golden brown.