High-Protein Spinach and Feta Phyllo Pie

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

High-Protein Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach and Feta Phyllo Pie

Sautéed spinach and lean chicken breast layered with crispy phyllo dough and tangy feta for a golden, flaky finish.

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NUTRITION

580kcal
Protein
51.7g
Fat
22.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

1.5 oz crumbled feta cheese

2 cup fresh chopped spinach

0.25 cup liquid egg whites

1 large egg

2 sheets phyllo dough

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 clove garlic

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

    Heat the olive oil in a large skillet over medium heat and sauté the minced garlic and chopped spinach until the spinach is completely wilted.

  • 3

    Transfer the spinach to a fine-mesh strainer and press firmly with a spoon to remove all excess moisture, ensuring the pie crust stays crisp.

  • 4

    In a medium mixing bowl, whisk together the large egg and egg whites, then stir in the shredded chicken, feta cheese, drained spinach, dill, salt, pepper, and nutmeg.

  • 5

    Lightly coat a small individual-sized baking dish with oil spray and lay one sheet of phyllo dough inside, allowing the edges to hang over.

  • 6

    Spread the spinach and chicken mixture evenly over the phyllo sheet, then top with the second sheet of phyllo dough.

  • 7

    Fold the overhanging edges of the dough inward to seal the pie and bake for 25 to 30 minutes until the pastry is beautifully browned and the filling is set.

High-Protein Spinach and Feta Phyllo Pie

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

High-Protein Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach and Feta Phyllo Pie

Sautéed spinach and lean chicken breast layered with crispy phyllo dough and tangy feta for a golden, flaky finish.

NUTRITION

580kcal
Protein
51.7g
Fat
22.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked shredded chicken breast

1.5 oz crumbled feta cheese

2 cup fresh chopped spinach

0.25 cup liquid egg whites

1 large egg

2 sheets phyllo dough

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Heat the olive oil in a large skillet over medium heat and sauté the minced garlic and chopped spinach until the spinach is completely wilted.

  • 3

    Transfer the spinach to a fine-mesh strainer and press firmly with a spoon to remove all excess moisture, ensuring the pie crust stays crisp.

  • 4

    In a medium mixing bowl, whisk together the large egg and egg whites, then stir in the shredded chicken, feta cheese, drained spinach, dill, salt, pepper, and nutmeg.

  • 5

    Lightly coat a small individual-sized baking dish with oil spray and lay one sheet of phyllo dough inside, allowing the edges to hang over.

  • 6

    Spread the spinach and chicken mixture evenly over the phyllo sheet, then top with the second sheet of phyllo dough.

  • 7

    Fold the overhanging edges of the dough inward to seal the pie and bake for 25 to 30 minutes until the pastry is beautifully browned and the filling is set.