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

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 375°F. Heat a small portion of the oil in a small skillet over medium heat. Add the green onions and cook until softened, about 3 minutes. Stir in the dry spinach, dill, and lemon juice, then remove from the heat to cool.
In a mixing bowl, whisk the egg whites with the salt and black pepper until frothy. Stir in the cooled spinach mixture and the crumbled feta until evenly combined.
Brush a 9-inch pie plate with some of the remaining oil. Keep the phyllo sheets under a damp towel. Lay one sheet into the plate, allowing the edges to overhang, and brush lightly with oil. Place the second sheet on top, rotated slightly to cover more of the rim, and brush with oil.
Pour the egg mixture into the prepared plate. Fold the overhanging phyllo edges back over the filling. Bake for 25 to 30 minutes. If the pastry browns too quickly, tent the plate loosely with foil. The pie is done when the center no longer jiggles and a knife inserted in the middle comes out clean. Done when The center does not jiggle and a knife comes out clean, 160°F.

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Instructions

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