YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crisp phyllo layers envelop a savory spinach and feta filling, baked until the golden crust shatters with every flavorful bite.
INGREDIENTS
10 oz fresh spinach
2 stalks green onions
0.5 tsp extra virgin olive oil
0.75 cup liquid egg whites
1 large egg
2 oz feta cheese
1 tbsp fresh dill
0.13 tsp ground nutmeg
0.25 tsp sea salt
0.25 tsp black pepper
1 sheets phyllo dough
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a tiny amount of oil.
Heat a large skillet over medium heat and sauté the fresh spinach and sliced green onions with half of the olive oil until the spinach is fully wilted.
Transfer the cooked spinach mixture to a fine-mesh strainer or a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
In a medium mixing bowl, whisk together the liquid egg whites, whole egg, crumbled feta cheese, chopped dill, nutmeg, salt, and pepper.
Fold the squeezed spinach and onions into the egg mixture until the ingredients are evenly distributed.
Lay one sheet of phyllo dough into the prepared baking dish, brush very lightly with the remaining olive oil, and top with the second sheet of phyllo.
Pour the spinach and egg filling into the center of the dough and fold the overhanging edges of the phyllo inward to partially cover the filling.
Bake for 30 to 35 minutes until the egg filling is set and the phyllo pastry is deeply golden and crispy.