Crispy Spinach Feta Phyllo Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Spinach Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Crispy Spinach Feta Phyllo Pie

Enjoy this savory, crispy phyllo pie filled with wilted spinach, tangy feta, and a blend of eggs that bind the flavors together. Each bite offers a delightful mix of textures—from the crunch of baked phyllo to the soft, aromatic spinach and the creamy, salty feta, accented with hints of caramelized onion and fresh dill.

Try 7 days free, then $12.99 / mo.

NUTRITION

273kcal
Protein
17.7g
Fat
15.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3 cups Fresh Spinach (90g)

3 oz Feta Cheese (84g)

2 Phyllo Dough Sheets (50g total)

1 Whole Egg

3 Egg Whites

1/4 medium Onion

1 tsp Olive Oil

1 tsp Fresh Dill

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

    Roughly chop the spinach and finely slice the quarter portion of onion. In a non-stick skillet, heat the olive oil over medium heat and sauté the onion until soft and translucent, about 3-4 minutes. Add the spinach and cook until just wilted, then season with salt, pepper, and fresh dill. Remove from heat and let cool slightly.

  • 3

    In a mixing bowl, whisk together the whole egg and egg whites. Stir in the sautéed spinach mixture and crumble the feta cheese into the bowl, mixing gently to combine while maintaining some texture.

  • 4

    Lay one phyllo sheet on a flat surface and lightly brush with a tiny amount of olive oil if desired. Place the second phyllo sheet on top. Spoon the filling along one edge of the phyllo, then carefully fold it over to form a roll or a parcel, tucking in the ends as you go.

  • 5

    Transfer the assembled pie to the prepared baking dish. Bake in the preheated oven for 18-22 minutes, or until the phyllo is crispy and golden and the filling is set.

  • 6

    Allow the pie to cool for a couple of minutes before slicing. Serve warm and enjoy your protein-packed, flavorful dish.

Crispy Spinach Feta Phyllo Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Spinach Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Crispy Spinach Feta Phyllo Pie

Enjoy this savory, crispy phyllo pie filled with wilted spinach, tangy feta, and a blend of eggs that bind the flavors together. Each bite offers a delightful mix of textures—from the crunch of baked phyllo to the soft, aromatic spinach and the creamy, salty feta, accented with hints of caramelized onion and fresh dill.

NUTRITION

273kcal
Protein
17.7g
Fat
15.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3 cups Fresh Spinach (90g)

3 oz Feta Cheese (84g)

2 Phyllo Dough Sheets (50g total)

1 Whole Egg

3 Egg Whites

1/4 medium Onion

1 tsp Olive Oil

1 tsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.

  • 2

    Roughly chop the spinach and finely slice the quarter portion of onion. In a non-stick skillet, heat the olive oil over medium heat and sauté the onion until soft and translucent, about 3-4 minutes. Add the spinach and cook until just wilted, then season with salt, pepper, and fresh dill. Remove from heat and let cool slightly.

  • 3

    In a mixing bowl, whisk together the whole egg and egg whites. Stir in the sautéed spinach mixture and crumble the feta cheese into the bowl, mixing gently to combine while maintaining some texture.

  • 4

    Lay one phyllo sheet on a flat surface and lightly brush with a tiny amount of olive oil if desired. Place the second phyllo sheet on top. Spoon the filling along one edge of the phyllo, then carefully fold it over to form a roll or a parcel, tucking in the ends as you go.

  • 5

    Transfer the assembled pie to the prepared baking dish. Bake in the preheated oven for 18-22 minutes, or until the phyllo is crispy and golden and the filling is set.

  • 6

    Allow the pie to cool for a couple of minutes before slicing. Serve warm and enjoy your protein-packed, flavorful dish.