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 crisp and savory phyllo pie bursting with tender spinach and tangy feta, perfectly balanced by the richness of eggs and a hint of caramelized red onion. A delightful dish that can serve as breakfast, lunch, or dinner, offering satisfying textures and flavors in every bite.

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NUTRITION

535kcal
Protein
34.8g
Fat
32.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

2 sheets Phyllo Dough (56g total)

2 cups Fresh Spinach (60g)

1/2 cup Feta Cheese (75g)

2 Whole Eggs

2 Egg Whites

1/4 small Red Onion

1 tsp Olive Oil

Fresh Dill (3 sprigs)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 4

    Chop the red onion finely and roughly chop the fresh dill.

  • 5

    In a skillet, heat a small drizzle of olive oil over medium heat. Sauté the red onion for 2-3 minutes until softened.

  • 6

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 7

    In a mixing bowl, combine the sautéed onions, spinach, whisked eggs, crumbled feta cheese, and dill. Mix gently to combine.

  • 8

    Lay out the phyllo dough sheets on a clean surface and lightly brush with a tiny bit of olive oil between layers.

  • 9

    Pour the spinach and feta mixture onto the phyllo sheets, then carefully roll or fold them into a pie or log shape.

  • 10

    Place the assembled phyllo pie onto the prepared baking dish. Optionally, brush the top with a little extra olive oil for a crisp finish.

  • 11

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

  • 12

    Remove from the oven and let cool slightly before slicing. Serve warm.

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 crisp and savory phyllo pie bursting with tender spinach and tangy feta, perfectly balanced by the richness of eggs and a hint of caramelized red onion. A delightful dish that can serve as breakfast, lunch, or dinner, offering satisfying textures and flavors in every bite.

NUTRITION

535kcal
Protein
34.8g
Fat
32.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

2 sheets Phyllo Dough (56g total)

2 cups Fresh Spinach (60g)

1/2 cup Feta Cheese (75g)

2 Whole Eggs

2 Egg Whites

1/4 small Red Onion

1 tsp Olive Oil

Fresh Dill (3 sprigs)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly brush a baking dish with olive oil.

  • 3

    In a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 4

    Chop the red onion finely and roughly chop the fresh dill.

  • 5

    In a skillet, heat a small drizzle of olive oil over medium heat. Sauté the red onion for 2-3 minutes until softened.

  • 6

    Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Remove from heat.

  • 7

    In a mixing bowl, combine the sautéed onions, spinach, whisked eggs, crumbled feta cheese, and dill. Mix gently to combine.

  • 8

    Lay out the phyllo dough sheets on a clean surface and lightly brush with a tiny bit of olive oil between layers.

  • 9

    Pour the spinach and feta mixture onto the phyllo sheets, then carefully roll or fold them into a pie or log shape.

  • 10

    Place the assembled phyllo pie onto the prepared baking dish. Optionally, brush the top with a little extra olive oil for a crisp finish.

  • 11

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

  • 12

    Remove from the oven and let cool slightly before slicing. Serve warm.