YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo layers baked with a savory spinach and herb filling, enriched with creamy feta and protein-packed egg whites for a golden, flaky finish.
INGREDIENTS
10 oz frozen chopped spinach
1 cup egg whites
0.5 cup low-fat cottage cheese
1 oz feta cheese
1 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 (190°C) and lightly grease a small oven-safe baking dish with a tiny bit of olive oil.
Thaw the frozen spinach completely and place it in a clean kitchen towel; squeeze forcefully to remove every drop of excess moisture until the spinach is very dry.
In a medium mixing bowl, whisk together the egg whites and low-fat cottage cheese until well combined.
Stir in the dried spinach, crumbled feta cheese, chopped green onions, fresh dill, sea salt, black pepper, and nutmeg.
Lay one sheet of phyllo dough into the baking dish, allowing the edges to hang over, and lightly brush or spray with olive oil.
Place the second sheet of phyllo on top, rotating it slightly to cover more surface area.
Pour the spinach and egg mixture into the center of the dough.
Fold the overhanging edges of the phyllo dough over the top of the filling to create a rustic border.
Bake for 30-35 minutes until the filling is set and the phyllo crust is deeply golden and crisp.
Allow the pie to cool for 5 minutes before slicing and serving.