YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Baked layers of crisp phyllo dough encase a savory spinach and feta filling, creating a golden-brown crust that shatters with every bite.
INGREDIENTS
10 oz frozen chopped spinach
1 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
0.5 oz feta cheese
2 whole scallions
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp nutmeg
1 sheets phyllo dough
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe dish with a drop of olive oil.
Ensure the thawed spinach is squeezed completely dry using a kitchen towel or fine-mesh strainer to prevent a soggy crust.
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until smooth.
Stir in the dried spinach, crumbled feta, sliced scallions, dill, sea salt, black pepper, and nutmeg.
Lay one sheet of phyllo dough into the dish, allowing the edges to hang over, and lightly brush with a tiny bit of olive oil.
Place the second sheet of phyllo on top, then pour the spinach mixture into the center.
Fold the overhanging edges of the phyllo over the filling and brush the top with the remaining olive oil.
Bake for 35-40 minutes until the phyllo is deeply golden and the filling is set.