YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo layers encase a savory filling of sautéed spinach, shredded chicken, and tangy feta cheese, creating a golden and flaky Mediterranean masterpiece.
INGREDIENTS
3 oz cooked chicken breast
1 large egg
2 cups fresh spinach
1 oz feta cheese
0.25 cup nonfat Greek yogurt
2 sheets phyllo dough
0.5 tsp extra virgin olive oil
1 tbsp fresh dill
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C).
Place the fresh spinach and minced garlic in a skillet over medium heat with a splash of water, cooking until completely wilted.
Transfer the spinach to a clean kitchen towel and squeeze firmly to remove all liquid to ensure a crisp crust.
In a medium mixing bowl, whisk the egg and Greek yogurt together until smooth.
Stir in the shredded chicken, crumbled feta cheese, chopped dill, sea salt, black pepper, and the squeezed spinach.
Lightly brush a small oven-safe ramekin or baking dish with a drop of olive oil.
Lay one phyllo sheet into the dish, allowing the edges to hang over, brush very lightly with oil, and top with the second sheet.
Spoon the spinach and chicken mixture into the center of the phyllo layers.
Fold the overhanging phyllo edges over the filling to create a rustic, textured top.
Bake for 20 to 25 minutes until the pastry is deeply golden and the filling is set.