Crispy Spinach and Feta Pie

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

Crispy Spinach and Feta Pie

YOUR SOLIN GENERATED RECIPE

Crispy Spinach and Feta Pie

Enjoy a light yet satisfying pie featuring tender sautéed spinach, tangy feta, and a smooth blend of eggs and Greek yogurt enveloped in crispy phyllo dough. This dish delivers a harmonious balance of flavors and textures that makes it perfect for a nutritious lunch without compromising on taste.

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NUTRITION

585kcal
Protein
36.2g
Fat
31.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g)

2 oz feta cheese (56g)

3 cups baby spinach (90g)

3 sheets phyllo dough (60g)

1 small onion (70g)

1 garlic clove (3g)

1/2 cup nonfat Greek yogurt (85g)

1 tsp olive oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a baking dish with olive oil or brush the dish with the teaspoon measured olive oil.

  • 3

    In a non-stick skillet over medium heat, sauté the chopped small onion and minced garlic (reserve any remaining olive oil if needed) until softened and fragrant, about 3-4 minutes.

  • 4

    Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, whisk together the eggs and nonfat Greek yogurt until well combined. Stir in the crumbled feta cheese and add the sautéed spinach mixture. Season with salt and pepper to taste.

  • 6

    Lay one sheet of phyllo dough in the baking dish, brushing lightly with a tiny bit of olive oil if desired. Layer the remaining phyllo sheets on top, overlapping slightly.

  • 7

    Pour the spinach and feta filling evenly over the phyllo base.

  • 8

    Fold over the edges of the phyllo dough to partly encase the filling, leaving the center exposed for a rustic look.

  • 9

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

  • 10

    Allow the pie to rest for a few minutes before slicing. Serve warm and enjoy a delightful, protein-packed meal.

Crispy Spinach and Feta Pie

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

Crispy Spinach and Feta Pie

YOUR SOLIN GENERATED RECIPE

Crispy Spinach and Feta Pie

Enjoy a light yet satisfying pie featuring tender sautéed spinach, tangy feta, and a smooth blend of eggs and Greek yogurt enveloped in crispy phyllo dough. This dish delivers a harmonious balance of flavors and textures that makes it perfect for a nutritious lunch without compromising on taste.

NUTRITION

585kcal
Protein
36.2g
Fat
31.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 large eggs (100g)

2 oz feta cheese (56g)

3 cups baby spinach (90g)

3 sheets phyllo dough (60g)

1 small onion (70g)

1 garlic clove (3g)

1/2 cup nonfat Greek yogurt (85g)

1 tsp olive oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a baking dish with olive oil or brush the dish with the teaspoon measured olive oil.

  • 3

    In a non-stick skillet over medium heat, sauté the chopped small onion and minced garlic (reserve any remaining olive oil if needed) until softened and fragrant, about 3-4 minutes.

  • 4

    Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

  • 5

    In a mixing bowl, whisk together the eggs and nonfat Greek yogurt until well combined. Stir in the crumbled feta cheese and add the sautéed spinach mixture. Season with salt and pepper to taste.

  • 6

    Lay one sheet of phyllo dough in the baking dish, brushing lightly with a tiny bit of olive oil if desired. Layer the remaining phyllo sheets on top, overlapping slightly.

  • 7

    Pour the spinach and feta filling evenly over the phyllo base.

  • 8

    Fold over the edges of the phyllo dough to partly encase the filling, leaving the center exposed for a rustic look.

  • 9

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

  • 10

    Allow the pie to rest for a few minutes before slicing. Serve warm and enjoy a delightful, protein-packed meal.