YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Flaky phyllo dough layers encase a savory filling of sautéed spinach, salty feta, and lean chicken for a golden-brown Mediterranean delight.
INGREDIENTS
3 oz Cooked chicken breast
1 large Eggs
0.5 oz Feta cheese
2 cups Fresh spinach
1 sheet Phyllo dough
0.25 cup Yellow onion
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
Heat the extra virgin olive oil in a skillet over medium heat, then add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Add the fresh spinach to the skillet and cook until completely wilted, then remove from heat and squeeze out any excess moisture to prevent a soggy crust.
In a medium mixing bowl, whisk the eggs and then fold in the shredded cooked chicken, crumbled feta cheese, sautéed spinach mixture, sea salt, black pepper, and dried oregano.
Lay one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over, and place the second sheet crosswise on top.
Pour the chicken and spinach mixture into the center of the phyllo dough, then fold the overhanging edges inward to partially cover the filling.
Bake for 20-25 minutes or until the phyllo is crisp and golden-brown and the egg filling is fully set.