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

Savor a light yet satisfying blend of fresh spinach, tangy feta, and fluffy eggs nestled between crisp layers of phyllo pastry. This pie balances a delightful crunch with a rich, savory filling perfect for any meal of the day.

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NUTRITION

547kcal
Protein
35.9g
Fat
33g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 sheets Low-Fat Phyllo Dough (75g total)

3 large Eggs (150g total)

2 oz Feta Cheese (57g)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Rinse and roughly chop the fresh spinach. In a non-stick pan, heat the olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

  • 3

    In a bowl, whisk together the eggs. Stir in the crumbled feta cheese and the sautéed spinach, mixing until well combined.

  • 4

    Lay one phyllo sheet in the greased dish, lightly brushing with a small amount of olive oil. Layer a second phyllo sheet on top and repeat the brush. Place the final phyllo sheet on top.

  • 5

    Pour the spinach, feta, and egg mixture evenly over the layered phyllo, spreading it out to cover the surface.

  • 6

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

  • 7

    Remove from the oven and allow the pie to cool for a few 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

Savor a light yet satisfying blend of fresh spinach, tangy feta, and fluffy eggs nestled between crisp layers of phyllo pastry. This pie balances a delightful crunch with a rich, savory filling perfect for any meal of the day.

NUTRITION

547kcal
Protein
35.9g
Fat
33g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 sheets Low-Fat Phyllo Dough (75g total)

3 large Eggs (150g total)

2 oz Feta Cheese (57g)

1 cup Fresh Spinach (30g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Rinse and roughly chop the fresh spinach. In a non-stick pan, heat the olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

  • 3

    In a bowl, whisk together the eggs. Stir in the crumbled feta cheese and the sautéed spinach, mixing until well combined.

  • 4

    Lay one phyllo sheet in the greased dish, lightly brushing with a small amount of olive oil. Layer a second phyllo sheet on top and repeat the brush. Place the final phyllo sheet on top.

  • 5

    Pour the spinach, feta, and egg mixture evenly over the layered phyllo, spreading it out to cover the surface.

  • 6

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

  • 7

    Remove from the oven and allow the pie to cool for a few minutes before slicing and serving.