YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Sautéed spinach and creamy feta baked in a crisp, golden phyllo crust that shatters with every savory bite.
INGREDIENTS
10 oz fresh spinach
0.75 oz feta cheese
2 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 sheet phyllo dough
0.25 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 your oven to 375°F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a large skillet over medium heat and sauté the fresh spinach and green onions until completely wilted.
Place the sautéed vegetables in a fine-mesh strainer or clean kitchen towel and squeeze firmly to remove every drop of excess moisture.
In a medium mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, fresh dill, sea salt, black pepper, and ground nutmeg until smooth.
Stir the squeezed spinach and crumbled feta cheese into the egg mixture until well combined.
Lay the phyllo dough sheet into the prepared baking dish, allowing the edges to drape over the sides.
Pour the spinach and egg filling into the center and gently fold the overhanging phyllo edges back over the top to create a rustic crust.
Bake for 30 to 35 minutes until the filling is set and the phyllo pastry is crisp and golden brown.