Name: Spinach and feta phyllo pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Ingredients: 1/3 cup phyllo dough sheets (14x18 inch), thawed; 9 large egg whites; 3 tbsp feta cheese, crumbled; 6 oz spinach, chopped; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 1/2 tsp extra virgin olive oil; 1/2 cup fresh dill, chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground nutmeg

Instructions

Prep 20 min · Cook 45 min

Preheat the oven to 375°F. In a 10-inch skillet, heat about 1 teaspoon of the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
Add the spinach to the skillet in batches. Cook for 4 to 5 minutes, stirring often, until the spinach is completely wilted and most of its liquid has evaporated. Remove from the heat and let cool for 5 minutes.
In a bowl, whisk together the egg whites, feta cheese, lemon juice, dill, salt, pepper, and nutmeg. Stir in the cooled spinach and onion mixture until well combined.
Lightly coat a 9-inch pie plate with a thin film of oil. Lay one sheet of phyllo in the plate, allowing the edges to overhang. Brush very lightly with oil. Repeat with the remaining sheets, laying them in a crisscross pattern to cover all sides of the plate.
Pour the egg and spinach mixture into the phyllo crust. Fold the overhanging edges of the phyllo back over the top of the filling and brush the tops with the remaining oil. Bake for 30 to 35 minutes until the center is set and the phyllo is golden brown. Done when set and a knife inserted in the center comes out clean, 160°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes