Spinach and Feta Phyllo Triangles

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

Spinach and Feta Phyllo Triangles

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Triangles

Oven-baked phyllo dough triangles stuffed with a savory mixture of shredded chicken, feta, and aromatic spinach for a crisp and golden Mediterranean delight.

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NUTRITION

539kcal
Protein
55g
Fat
24.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

8 oz Spinach

1 oz Feta cheese

1 large Egg

2 sheet Phyllo dough

0.5 tbsp Ghee

1 tbsp Green onion

1 tsp Dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

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PREPARATION

  • 1

    Preheat oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Sauté the spinach in a pan over medium heat until completely wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 3

    In a large mixing bowl, combine the squeezed spinach, cooked shredded chicken breast, crumbled feta cheese, beaten egg, chopped green onion, dill, sea salt, black pepper, and nutmeg.

  • 4

    Lay one sheet of phyllo dough on a clean work surface and lightly brush with a small amount of melted ghee, then place the second sheet directly on top.

  • 5

    Cut the layered phyllo dough lengthwise into long strips approximately 3 inches wide.

  • 6

    Place a generous spoonful of the chicken and spinach mixture at the bottom of each strip, then fold the corner over the filling to form a triangle.

  • 7

    Continue folding the strip like a flag until you reach the end, then place the triangle on the prepared baking sheet.

  • 8

    Brush the tops of the triangles with the remaining melted ghee and bake for 15-20 minutes until the pastry is golden brown and flaky.

Spinach and Feta Phyllo Triangles

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

Spinach and Feta Phyllo Triangles

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Triangles

Oven-baked phyllo dough triangles stuffed with a savory mixture of shredded chicken, feta, and aromatic spinach for a crisp and golden Mediterranean delight.

NUTRITION

539kcal
Protein
55g
Fat
24.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

8 oz Spinach

1 oz Feta cheese

1 large Egg

2 sheet Phyllo dough

0.5 tbsp Ghee

1 tbsp Green onion

1 tsp Dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

PREPARATION

  • 1

    Preheat oven to 375°F and line a baking sheet with parchment paper.

  • 2

    Sauté the spinach in a pan over medium heat until completely wilted, then transfer to a clean kitchen towel and squeeze out all excess moisture.

  • 3

    In a large mixing bowl, combine the squeezed spinach, cooked shredded chicken breast, crumbled feta cheese, beaten egg, chopped green onion, dill, sea salt, black pepper, and nutmeg.

  • 4

    Lay one sheet of phyllo dough on a clean work surface and lightly brush with a small amount of melted ghee, then place the second sheet directly on top.

  • 5

    Cut the layered phyllo dough lengthwise into long strips approximately 3 inches wide.

  • 6

    Place a generous spoonful of the chicken and spinach mixture at the bottom of each strip, then fold the corner over the filling to form a triangle.

  • 7

    Continue folding the strip like a flag until you reach the end, then place the triangle on the prepared baking sheet.

  • 8

    Brush the tops of the triangles with the remaining melted ghee and bake for 15-20 minutes until the pastry is golden brown and flaky.