YOUR SOLIN GENERATED RECIPE
Spinach and Feta Phyllo Pie
Oven-baked layers of crisp phyllo dough filled with a savory mixture of spinach, tangy feta, and fresh dill, creating a golden and flaky crust.
INGREDIENTS
10 oz Frozen chopped spinach
1.5 oz Feta cheese
0.5 cup Liquid egg whites
1 large Egg
0.25 cup Non-fat Greek yogurt
3 sheets Phyllo dough
1 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 and lightly grease a small oven-safe baking dish with a drop of olive oil.
Place the thawed spinach in a clean kitchen towel and squeeze vigorously until all excess moisture is removed.
In a large mixing bowl, combine the dried spinach, crumbled feta, egg whites, whole egg, Greek yogurt, green onions, dill, salt, pepper, and nutmeg.
Lay one sheet of phyllo dough into the dish, allowing the edges to hang over, and lightly brush with a tiny amount of olive oil.
Repeat with the second sheet of phyllo, then pour the spinach and egg mixture evenly over the base.
Crinkle the third sheet of phyllo on top to create texture and brush the remaining oil over the surface.
Bake for 30 to 35 minutes until the filling is set and the phyllo is beautifully golden and crisp.
Allow the pie to rest for 5 minutes before slicing and serving.