Name: Spinach and feta pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 large egg whites; 1/3 cup feta cheese, crumbled; 5 oz frozen chopped spinach, thawed and squeezed very dry; 1 green onions, thinly sliced; 1/3 cup phyllo dough (14x18 inch sheets), thawed; 1 tsp extra virgin olive oil; 1/2 cup fresh dill, chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

475 calories

Protein: 43g; 36% of calories
Carbs: 37g; 31% of calories
Fat: 18g; 33% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 375°F. Place a 9-inch pie plate on a baking sheet. In a medium bowl, whisk the egg whites, feta, squeezed spinach, green onions, dill, salt, and pepper until well combined.
Lightly brush the pie plate with a small amount of the olive oil. Lay one sheet of phyllo in the plate so the edges overhang. Brush very lightly with oil, and repeat with the remaining 3 sheets, rotating each a little so the overhanging edges cover the perimeter of the plate.
Pour the spinach mixture into the center of the phyllo. Fold the overhanging edges of the dough loosely over the filling toward the center, leaving the middle of the filling exposed. Brush the top of the dough with the last bit of oil. Bake for 30 minutes until the center no longer jiggles and the pastry is deep golden. Let the pie rest for 5 minutes before slicing. Done when the center no longer jiggles and a knife comes out clean, 165°F.

Nutrition

Ingredients

Instructions

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