YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Phyllo Pie
Crispy phyllo layers encase a savory filling of nutrient-dense spinach and tangy feta, baked until the golden crust shatters with every forkful.
INGREDIENTS
10 oz frozen chopped spinach, thawed and squeezed dry
1.5 oz feta cheese
0.75 cup egg whites
1 large egg
3 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 nutmeg
PREPARATION
Preheat your oven to 375°F (190°C).
Place the thawed spinach in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.
In a medium mixing bowl, whisk together the large egg and egg whites until frothy.
Stir in the crumbled feta cheese, chopped green onions, fresh dill, sea salt, black pepper, and nutmeg.
Add the dry spinach to the egg mixture and mix thoroughly until the spinach is well-coated.
Lightly brush a small oven-safe baking dish or ramekin with a drop of olive oil.
Layer the three sheets of phyllo dough into the dish, lightly brushing the edges with the remaining olive oil between layers, allowing the excess to hang over the sides.
Spoon the spinach and egg mixture into the center of the phyllo dough.
Fold the overhanging edges of the phyllo dough back over the top of the filling to create a rustic crust.
Bake for 30 to 35 minutes until the pastry is deeply golden and the egg filling is firm and set.