Name: Spinach and feta phyllo pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 sheets phyllo dough, (about 14x18 inches), thawed; 5 oz frozen spinach, thawed and squeezed very dry in a towel; 9 large egg whites; 3 tbsp feta cheese, crumbled; 1 green onions, thinly sliced; 1/2 cup fresh dill, chopped; 1 tsp olive oil; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp ground nutmeg; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 375°F and place a baking sheet on the lower oven rack to heat up. In a small bowl, whisk together the egg whites, squeezed spinach, feta, green onions, dill, lemon zest, lemon juice, nutmeg, salt, and pepper until well combined.
Lightly brush an 8-inch cake pan with a little bit of the olive oil. Cut or fold the phyllo sheets to roughly 12-inch squares. Lay one sheet into the pan, letting the edges hang over. Brush lightly with oil and repeat with the remaining 3 sheets, rotating them slightly to cover all sides of the pan.
Pour the spinach mixture into the phyllo-lined pan. Fold the overhanging phyllo edges back over the filling to create a border. Place the cake pan directly onto the hot baking sheet in the oven. Bake for 30 to 35 minutes until the center no longer jiggles and the pastry is golden brown. Done when center no longer jiggles and a knife comes out clean, 160°F.
Remove the pie from the oven and let it rest for 10 minutes to set before cutting and serving.

Nutrition

Ingredients

Instructions

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