YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo layers encase a savory spinach and feta filling, baked until the golden pastry shatters with every protein-packed bite.
INGREDIENTS
1.5 cups chopped frozen spinach
0.5 oz crumbled feta cheese
1 large egg
0.75 cup liquid egg whites
0.5 cup nonfat Greek yogurt
1 sheets phyllo dough
0.25 tsp olive oil
0.25 cup chopped 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).
Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully to remove every drop of excess moisture.
In a medium mixing bowl, whisk together the large egg, liquid egg whites, and nonfat Greek yogurt until smooth.
Fold in the crumbled feta, squeezed spinach, chopped green onions, fresh dill, sea salt, black pepper, and nutmeg.
Lightly coat a small oven-safe baking dish with a tiny bit of olive oil.
Lay one sheet of phyllo dough into the dish, letting the edges hang over, brush very lightly with olive oil, and layer the second sheet on top.
Pour the spinach and egg mixture into the center of the phyllo dough.
Gently fold the overhanging edges of the phyllo back toward the center to create a rustic border.
Bake for 30 to 35 minutes until the filling is firm and the phyllo is deeply golden and crisp.