Name: Savory spinach and feta pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 9 oz frozen chopped spinach, thawed and squeezed very dry; 8 large egg whites; 3 tbsp feta cheese, crumbled; 1/3 cup phyllo dough, thawed; 16 olive oil cooking sprays; 1 green onions, thinly sliced; 1 clove garlic, minced; 1 2/3 cups fresh dill, chopped; 1 tbsp lemon juice; 1/2 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 35 min

Preheat oven to 375°F. Lightly coat the pie dish with cooking spray. In a 12-inch skillet over medium heat, spray the surface and sauté the green onions and garlic until fragrant, about 2 minutes. Stir in the dry spinach, salt, and pepper until combined, then remove from heat to cool.
In a mixing bowl, whisk the egg whites until frothy. Stir in the cooled spinach mixture, feta, dill, lemon juice, and lemon zest until evenly mixed.
Lay one sheet of phyllo into the pie dish, allowing the edges to overhang. Lightly spray the sheet with cooking spray. Repeat with the remaining sheets, offsetting each one slightly so the overhang is evenly distributed around the rim.
Pour the filling into the crust. Fold the overhanging phyllo edges back over the top to create a border. Bake for 30 minutes, until the center no longer jiggles and the phyllo is deep golden. If the top browns too quickly, tent it loosely with foil. Done when The center is set and no longer jiggles, 165°F.

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Ingredients

Instructions

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