YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Sautéed spinach and fragrant dill folded into a protein-rich egg and feta base, baked inside a crisp, golden phyllo crust.
INGREDIENTS
6 oz fresh baby spinach
2 large eggs
0.75 cup liquid egg whites
0.75 oz feta cheese
0.25 cup fresh dill
0.25 cup green onions
0.5 tsp olive oil
1 sheets phyllo dough
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Place the baby spinach and sliced green onions in a large skillet over medium heat, sautéing until the spinach is completely wilted.
Transfer the cooked spinach to a clean kitchen towel and squeeze firmly to remove all excess moisture.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, chopped dill, sea salt, black pepper, and nutmeg.
Fold the squeezed spinach and crumbled feta cheese into the egg mixture until evenly distributed.
Layer the phyllo sheets into the bottom of the prepared baking dish, allowing the edges to hang over the sides, and lightly brush with olive oil.
Pour the spinach and egg mixture into the phyllo-lined dish and fold the overhanging edges of the dough back over the filling.
Bake for 25 to 30 minutes until the eggs are firmly set and the phyllo crust is golden and flaky.