Name: Crispy Zucchini and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups shredded zucchini; 1 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 1 oz crumbled feta cheese; 2 sheets phyllo dough; 1 tsp olive oil; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Crispy Zucchini and Feta Phyllo Pie

Baked crispy phyllo sheets layered with a savory zucchini and feta custard until the top is golden and the center is perfectly set.

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NUTRITION

Protein

51.5g

Fat

13.8g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

2 cups shredded zucchini

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz crumbled feta cheese

2 sheets phyllo dough

1 tsp olive oil

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 375°F and lightly grease a small baking dish.
2
Shred the zucchini and squeeze it thoroughly in a clean kitchen towel to remove all excess moisture.
3
In a medium bowl, whisk together the egg whites, Greek yogurt, feta cheese, dill, salt, pepper, and garlic powder.
4
Stir the squeezed zucchini into the egg mixture until well combined.
5
Lay one sheet of phyllo dough in the baking dish, brush lightly with olive oil, and top with the second sheet.
6
Pour the zucchini custard over the phyllo, folding the overhanging edges of the dough inward to create a rustic crust.
7
Bake for 30-35 minutes until the custard is set and the phyllo is golden brown and flaky.