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 sheets Phyllo dough; 0.5 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

Baked spinach and feta filling encased in crispy phyllo layers, fragrant with fresh dill and aromatic nutmeg.

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NUTRITION

Protein

54.1g

Fat

9.0g

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 sheets Phyllo dough

0.5 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 oven to 375°F (190°C).
2
Thaw the frozen spinach and squeeze it very dry using a kitchen towel to remove all excess moisture.
3
In a large bowl, whisk together the egg whites and Greek yogurt until smooth.
4
Stir in the dried spinach, crumbled feta cheese, sliced green onions, chopped dill, salt, pepper, and nutmeg.
5
Lightly brush a small baking dish with a tiny bit of olive oil.
6
Lay one sheet of phyllo dough into the dish, allowing the edges to overhang, and lightly brush with olive oil.
7
Place the second sheet of phyllo on top, slightly offset, and brush again.
8
Pour the spinach mixture into the center of the phyllo sheets.
9
Fold the overhanging edges of the phyllo back over the filling to create a rustic crust.
10
Bake for 35-40 minutes until the filling is set and the pastry is golden brown and crispy.