YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Crispy phyllo layers encase a savory spinach and feta filling, baked until the golden crust crackles with every bite.
INGREDIENTS
10 oz frozen chopped spinach
0.5 cup low-fat cottage cheese
0.5 cup liquid egg whites
1 large Egg egg
1 oz feta cheese
1 sheet phyllo dough
0.25 cup scallions
1 tsp extra virgin olive oil
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 and squeeze it very thoroughly using a kitchen towel to remove all excess moisture.
In a large mixing bowl, whisk together the large egg, liquid egg whites, and low-fat cottage cheese until smooth.
Stir in the crumbled feta cheese, chopped scallions, fresh dill, sea salt, black pepper, and nutmeg.
Add the dried spinach to the egg mixture and fold until the greens are evenly distributed.
Lightly brush a small oven-safe baking dish with half of the olive oil.
Lay one sheet of phyllo dough into the dish, allowing the edges to hang over, brush lightly with the remaining oil, and top with the second sheet.
Pour the spinach and egg mixture into the center of the phyllo sheets.
Fold the overhanging edges of the phyllo dough back over the filling to create a rustic border.
Bake for 35 to 40 minutes until the filling is set and the phyllo is a deep golden brown.