YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Feta Phyllo Pie
Baked golden, crispy phyllo layers encase a savory spinach and feta filling enriched with Greek yogurt for a creamy, protein-packed finish.
INGREDIENTS
10 oz fresh spinach
1.5 oz feta cheese
0.25 cup nonfat Greek yogurt
0.5 cup liquid egg whites
1 large egg
3 sheets phyllo dough
1 tsp extra virgin olive oil
2 large scallions
2 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.
Sauté the fresh spinach in a large dry pan over medium heat until completely wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.
In a medium mixing bowl, whisk together the egg, egg whites, Greek yogurt, crumbled feta, finely chopped scallions, and fresh dill.
Season the mixture with sea salt, black pepper, and nutmeg, then stir in the squeezed spinach until evenly distributed.
Lightly brush a small oven-safe baking dish with a portion of the olive oil.
Layer the three sheets of phyllo dough into the dish, lightly brushing between each layer with the remaining olive oil and allowing the edges to hang over the sides.
Pour the spinach and egg mixture into the center of the phyllo dough.
Gently fold the overhanging edges of the phyllo back over the filling to create a rustic, partially covered crust.
Bake for 30 to 35 minutes until the phyllo is deeply golden and the center is firm and set.