YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo dough layers baked with a savory filling of sautéed spinach, shredded chicken, and tangy feta cheese for a flaky and satisfying Mediterranean meal.
INGREDIENTS
5 oz cooked chicken breast
2 cup fresh spinach
0.5 oz feta cheese
2 sheet phyllo dough
1 tsp extra virgin olive oil
1 large egg white
0.25 cup diced yellow onion
1 clove garlic
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and line a small baking sheet with parchment paper.
Heat half of the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until the onion is translucent and fragrant.
Add the fresh spinach to the skillet and cook until completely wilted, then transfer the mixture to a fine-mesh sieve and press firmly with a spoon to remove all excess moisture.
In a medium mixing bowl, combine the shredded cooked chicken, the squeezed spinach mixture, crumbled feta cheese, chopped dill, egg white, sea salt, and black pepper.
Lay one sheet of phyllo dough on the prepared baking sheet, brush it lightly with the remaining olive oil, and place the second sheet directly on top.
Spoon the chicken and spinach filling onto the bottom third of the phyllo sheets, fold the long sides inward, and roll the pastry up tightly like a large cigar.
Place the roll seam-side down on the baking sheet and bake for 18 to 20 minutes until the phyllo is golden brown and very crispy.