YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Baked spinach and feta filling wrapped in crispy phyllo layers that shatter with every bite, creating a savory and protein-rich dish.
INGREDIENTS
0.75 cup egg whites
1 large egg
0.5 cup non-fat Greek yogurt
1.5 oz feta cheese
2 cup fresh spinach
2 sheet phyllo dough
1 tsp olive oil
0.25 cup green onions
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish with olive oil.
Sauté the spinach and sliced green onions in a skillet over medium heat until completely wilted.
Place the cooked spinach in a clean kitchen towel and squeeze firmly to remove all excess liquid.
In a large mixing bowl, whisk together the egg whites, whole egg, Greek yogurt, sea salt, black pepper, and nutmeg.
Fold the crumbled feta, chopped fresh dill, and the squeezed spinach into the egg mixture.
Lay one sheet of phyllo into the baking dish, brush lightly with oil, and top with the second sheet.
Pour the spinach and egg filling into the center and fold the overhanging pastry edges back over.
Bake for 25 to 30 minutes until the filling is set and the pastry is golden brown.