YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo layers encase a savory filling of sautéed spinach, tangy feta, and protein-rich Greek yogurt for a golden, flaky Mediterranean delight.
INGREDIENTS
10 oz baby spinach
1 oz feta cheese
1 large egg
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 sheet phyllo dough
0 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, sauté the finely chopped yellow onion and minced garlic in olive oil until translucent and fragrant.
Add the baby spinach to the skillet in batches, cooking until completely wilted, then transfer to a clean kitchen towel and squeeze out all excess liquid.
In a large mixing bowl, whisk together the whole egg, egg whites, Greek yogurt, chopped fresh dill, sea salt, black pepper, and nutmeg.
Stir the prepared spinach and crumbled feta cheese into the egg mixture until well combined.
Lightly brush a small oven-safe baking dish with a tiny bit of oil and layer the phyllo sheets inside, allowing the edges to hang over the sides.
Pour the spinach and egg filling into the dish and fold the overhanging phyllo edges back over the top to create a rustic crust.
Bake for 30 to 35 minutes until the phyllo is deeply golden and the center of the pie is firm and set.