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

A light yet satisfying savory pie featuring tender sautéed spinach blended with tangy feta cheese and a hint of fresh dill, all held together with a delicate egg and wrapped in crispy, flaky phyllo pastry. Perfect for any meal of the day with a balanced protein and calorie profile.

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NUTRITION

570kcal
Protein
32.1g
Fat
38g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

150g Fresh Spinach

100g Feta Cheese

1 large Egg

2 sheets Phyllo Dough

1 teaspoon Olive Oil

1 tablespoon Fresh Dill (optional)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or pie pan.

  • 2

    Rinse the fresh spinach thoroughly and roughly chop it. In a non-stick pan, lightly wilt the spinach over medium heat for 2-3 minutes, then remove from heat and let cool.

  • 3

    In a bowl, whisk together the egg with a pinch of salt and black pepper. Stir in the crumbled feta cheese and fresh chopped dill. Gently mix in the cooled spinach.

  • 4

    Lay out the phyllo dough sheets on a clean surface. Brush each sheet lightly with olive oil. Layer the two sheets on top of each other.

  • 5

    Spread the spinach, feta, and egg mixture evenly over the prepared phyllo sheets, leaving a small border around the edges.

  • 6

    Fold the edges over the filling to create a rustic, open-faced pie, or roll the mixture into a log and place seam-side down.

  • 7

    Bake in the preheated oven for 20-25 minutes until the phyllo is crispy and golden.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before slicing and serving.

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

A light yet satisfying savory pie featuring tender sautéed spinach blended with tangy feta cheese and a hint of fresh dill, all held together with a delicate egg and wrapped in crispy, flaky phyllo pastry. Perfect for any meal of the day with a balanced protein and calorie profile.

NUTRITION

570kcal
Protein
32.1g
Fat
38g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

150g Fresh Spinach

100g Feta Cheese

1 large Egg

2 sheets Phyllo Dough

1 teaspoon Olive Oil

1 tablespoon Fresh Dill (optional)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or pie pan.

  • 2

    Rinse the fresh spinach thoroughly and roughly chop it. In a non-stick pan, lightly wilt the spinach over medium heat for 2-3 minutes, then remove from heat and let cool.

  • 3

    In a bowl, whisk together the egg with a pinch of salt and black pepper. Stir in the crumbled feta cheese and fresh chopped dill. Gently mix in the cooled spinach.

  • 4

    Lay out the phyllo dough sheets on a clean surface. Brush each sheet lightly with olive oil. Layer the two sheets on top of each other.

  • 5

    Spread the spinach, feta, and egg mixture evenly over the prepared phyllo sheets, leaving a small border around the edges.

  • 6

    Fold the edges over the filling to create a rustic, open-faced pie, or roll the mixture into a log and place seam-side down.

  • 7

    Bake in the preheated oven for 20-25 minutes until the phyllo is crispy and golden.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before slicing and serving.