Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Sautéed spinach and aromatic herbs folded into a protein-rich egg and feta base, then baked inside a crisp, golden phyllo crust.

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NUTRITION

471kcal
Protein
55.6g
Fat
19.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

2 cups fresh spinach

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 oz feta cheese

1 sheet phyllo dough

2 whole scallions

1 tbsp fresh dill

1 clove garlic

0.13 tsp ground nutmeg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly mist a small oven-safe baking dish or ramekin with a touch of olive oil.

  • 2

    In a non-stick skillet over medium heat, add the olive oil, minced garlic, and sliced scallions. Sauté for 2 minutes until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until completely wilted. Remove from heat and squeeze out any excess moisture using a paper towel to ensure the pie isn't soggy.

  • 4

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until smooth and well combined.

  • 5

    Stir the sautéed spinach mixture, chopped fresh dill, nutmeg, sea salt, and black pepper into the egg mixture.

  • 6

    Gently fold in the crumbled feta cheese.

  • 7

    Lay the single sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over. Pour the egg and spinach mixture into the center.

  • 8

    Fold the overhanging phyllo edges back over the top of the filling to create a rustic crust.

  • 9

    Bake for 25-30 minutes, or until the egg filling is set and the phyllo is deeply golden and flaky.

  • 10

    Allow the pie to cool for 5 minutes before slicing and serving.

Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Sautéed spinach and aromatic herbs folded into a protein-rich egg and feta base, then baked inside a crisp, golden phyllo crust.

NUTRITION

471kcal
Protein
55.6g
Fat
19.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

2 cups fresh spinach

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 oz feta cheese

1 sheet phyllo dough

2 whole scallions

1 tbsp fresh dill

1 clove garlic

0.13 tsp ground nutmeg

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly mist a small oven-safe baking dish or ramekin with a touch of olive oil.

  • 2

    In a non-stick skillet over medium heat, add the olive oil, minced garlic, and sliced scallions. Sauté for 2 minutes until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until completely wilted. Remove from heat and squeeze out any excess moisture using a paper towel to ensure the pie isn't soggy.

  • 4

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until smooth and well combined.

  • 5

    Stir the sautéed spinach mixture, chopped fresh dill, nutmeg, sea salt, and black pepper into the egg mixture.

  • 6

    Gently fold in the crumbled feta cheese.

  • 7

    Lay the single sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over. Pour the egg and spinach mixture into the center.

  • 8

    Fold the overhanging phyllo edges back over the top of the filling to create a rustic crust.

  • 9

    Bake for 25-30 minutes, or until the egg filling is set and the phyllo is deeply golden and flaky.

  • 10

    Allow the pie to cool for 5 minutes before slicing and serving.