YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Flaky phyllo dough layers baked with a savory filling of sautéed spinach, salty feta, and protein-rich Greek yogurt for a golden-brown finish.
INGREDIENTS
2 cups fresh spinach
2 large eggs
0.25 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1.5 oz feta cheese
2 sheets phyllo dough
0.5 tsp extra virgin 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 your oven to 375°F and lightly grease a small oven-safe baking dish with a tiny amount of olive oil.
Sauté the fresh spinach and chopped green onions in a non-stick skillet over medium heat until the spinach is fully wilted and all moisture has evaporated from the pan.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is smooth and well combined.
Stir the sautéed spinach mixture, crumbled feta cheese, fresh dill, sea salt, black pepper, and ground nutmeg into the egg mixture.
Lay one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides, and lightly brush with the remaining olive oil before adding the second sheet.
Pour the spinach and egg filling into the center of the phyllo sheets and gently fold the overhanging edges back toward the center to create a rustic crust.
Bake for 25 to 30 minutes until the phyllo is crisp and the egg filling is firm and golden-brown on top.
Allow the pie to cool for 5 minutes before slicing to let the protein-rich filling set properly.