Protein-Packed Ricotta Spinach Pie

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

Protein-Packed Ricotta Spinach Pie

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Pie

Enjoy a savory and protein-rich ricotta spinach pie that’s light yet satisfying. This dish features a creamy ricotta and cottage cheese filling enhanced with fresh spinach and egg whites, all encased in a delicate whole wheat phyllo layer. Perfect for fueling your day while keeping within your protein and calorie goals.

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NUTRITION

371kcal
Protein
39.1g
Fat
15.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Part-Skim Ricotta Cheese (80g)

2 cups Fresh Spinach (60g)

3 large Egg Whites (~100g)

1 Whole Egg

0.25 cup Low-Fat Cottage Cheese (60g)

1 tsp Olive Oil

1 Whole Wheat Phyllo Sheet (28g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the part-skim ricotta cheese, low-fat cottage cheese, egg whites, and whole egg. Mix until smooth.

  • 3

    Fold in the fresh spinach and drizzle in the olive oil. Stir gently to incorporate evenly.

  • 4

    Lay the whole wheat phyllo sheet in the prepared baking dish, allowing it to cover the bottom completely.

  • 5

    Pour the ricotta and spinach mixture over the phyllo, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, then slice and serve warm.

Protein-Packed Ricotta Spinach Pie

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

Protein-Packed Ricotta Spinach Pie

YOUR SOLIN GENERATED RECIPE

Protein-Packed Ricotta Spinach Pie

Enjoy a savory and protein-rich ricotta spinach pie that’s light yet satisfying. This dish features a creamy ricotta and cottage cheese filling enhanced with fresh spinach and egg whites, all encased in a delicate whole wheat phyllo layer. Perfect for fueling your day while keeping within your protein and calorie goals.

NUTRITION

371kcal
Protein
39.1g
Fat
15.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Part-Skim Ricotta Cheese (80g)

2 cups Fresh Spinach (60g)

3 large Egg Whites (~100g)

1 Whole Egg

0.25 cup Low-Fat Cottage Cheese (60g)

1 tsp Olive Oil

1 Whole Wheat Phyllo Sheet (28g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the part-skim ricotta cheese, low-fat cottage cheese, egg whites, and whole egg. Mix until smooth.

  • 3

    Fold in the fresh spinach and drizzle in the olive oil. Stir gently to incorporate evenly.

  • 4

    Lay the whole wheat phyllo sheet in the prepared baking dish, allowing it to cover the bottom completely.

  • 5

    Pour the ricotta and spinach mixture over the phyllo, smoothing the top with a spatula.

  • 6

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

  • 7

    Remove from the oven, let cool slightly, then slice and serve warm.