Name: Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Frozen chopped spinach; 1 cup Egg whites; 0.75 oz Feta cheese; 0.5 cup Non-fat Greek yogurt; 1 sheet Phyllo dough; 0 tsp Olive oil; 0.25 cup Green onions; 1 tbsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Ground nutmeg

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

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Crispy phyllo sheets layered with a savory spinach and feta filling, baked until the crust is golden and shatteringly crisp.

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NUTRITION

Protein

54.1g

Fat

6.7g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

10 oz Frozen chopped spinach

1 cup Egg whites

0.75 oz Feta cheese

0.5 cup Non-fat Greek yogurt

1 sheet Phyllo dough

0 tsp Olive oil

0.25 cup Green onions

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully to remove every drop of excess moisture.
3
In a medium mixing bowl, whisk together the egg whites, Greek yogurt, crumbled feta, chopped green onions, dill, sea salt, black pepper, and nutmeg.
4
Stir the squeezed-dry spinach into the egg mixture until well combined.
5
Lightly brush a small oven-safe baking dish or ramekin with half of the olive oil.
6
Lay one sheet of phyllo dough into the dish, allowing the edges to hang over, brush lightly with the remaining oil, and top with the second sheet.
7
Pour the spinach and egg mixture into the center of the phyllo dough.
8
Fold the overhanging edges of the phyllo dough inward over the filling to create a rustic crust.
9
Bake for 30 to 35 minutes until the egg mixture is fully set in the center and the pastry is a deep golden brown.