Name: Spinach and feta phyllo pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 5 large egg whites; 1/2 cup reduced-fat feta cheese, crumbled; 7 oz frozen spinach, thawed and squeezed very dry; 2 green onions, thinly sliced; 1 cups fresh dill, chopped; 1/3 cup phyllo dough (about 6 sheets, 14x18 in), thawed; 1 tsp olive oil; 3/4 tsp lemon zest; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

483 calories

Protein: 42g; 33% of calories
Carbs: 42g; 34% of calories
Fat: 18g; 33% of calories

Instructions

Prep 20 min · Cook 45 min

Preheat oven to 375°F. In a large bowl, whisk the egg whites until frothy. Stir in the dry spinach, crumbled feta, green onions, dill, lemon zest, garlic powder, salt, and pepper until well combined.
Lightly coat an 8-inch square baking dish with a bit of the olive oil. Lay one sheet of phyllo in the dish, letting the edges hang over the sides. Brush the sheet lightly with oil. Repeat with 2 more sheets for a 3-sheet base. Keep the remaining sheets covered with a damp towel while you work.
Pour the spinach mixture over the phyllo base. Fold the overhanging edges inward over the filling. Layer the remaining 3 phyllo sheets on top, brushing each sheet edge to edge with the rest of the oil. Tuck the edges down into the sides. Bake for 35 minutes. Done when top is deep golden and the center is firm when pressed, 165°F.
Remove from the oven and let the pie rest for 10 minutes to allow the filling to set before cutting into it.

Nutrition

Ingredients

Instructions

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