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

Baked phyllo dough triangles stuffed with a savory spinach and feta filling, resulting in a golden crust that is shatteringly flaky.

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NUTRITION

469kcal
Protein
43.3g
Fat
13.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Frozen spinach

0.75 cup Liquid egg whites

1.5 oz Feta cheese

0.25 cup Non-fat Greek yogurt

3 sheets Phyllo dough

0.5 tsp Extra virgin olive oil

0.25 cup Scallions

1 tbsp Fresh dill

0.13 tsp Ground nutmeg

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

  • 2

    Thaw the frozen spinach completely and squeeze it very dry using a clean kitchen towel to remove all excess moisture.

  • 3

    In a non-stick skillet over medium heat, lightly scramble the liquid egg whites with the dried spinach until the eggs are just set but not rubbery.

  • 4

    Transfer the spinach-egg mixture to a mixing bowl and stir in the crumbled feta, Greek yogurt, chopped scallions, dill, nutmeg, salt, and pepper.

  • 5

    Lay one sheet of phyllo dough on a clean surface, lightly brush with a tiny amount of olive oil, and stack the remaining two sheets on top, oiling lightly between each layer.

  • 6

    Cut the stacked phyllo lengthwise into four equal strips using a sharp knife or pizza cutter.

  • 7

    Place a generous portion of the spinach filling at the bottom of each strip, then fold the corner over to form a triangle, continuing to fold like a flag until the end of the strip.

  • 8

    Arrange the triangles on the prepared baking sheet, brush the tops with the remaining oil, and bake for 18-20 minutes until deeply golden and crisp.

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

Baked phyllo dough triangles stuffed with a savory spinach and feta filling, resulting in a golden crust that is shatteringly flaky.

NUTRITION

469kcal
Protein
43.3g
Fat
13.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Frozen spinach

0.75 cup Liquid egg whites

1.5 oz Feta cheese

0.25 cup Non-fat Greek yogurt

3 sheets Phyllo dough

0.5 tsp Extra virgin olive oil

0.25 cup Scallions

1 tbsp Fresh dill

0.13 tsp Ground nutmeg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

  • 2

    Thaw the frozen spinach completely and squeeze it very dry using a clean kitchen towel to remove all excess moisture.

  • 3

    In a non-stick skillet over medium heat, lightly scramble the liquid egg whites with the dried spinach until the eggs are just set but not rubbery.

  • 4

    Transfer the spinach-egg mixture to a mixing bowl and stir in the crumbled feta, Greek yogurt, chopped scallions, dill, nutmeg, salt, and pepper.

  • 5

    Lay one sheet of phyllo dough on a clean surface, lightly brush with a tiny amount of olive oil, and stack the remaining two sheets on top, oiling lightly between each layer.

  • 6

    Cut the stacked phyllo lengthwise into four equal strips using a sharp knife or pizza cutter.

  • 7

    Place a generous portion of the spinach filling at the bottom of each strip, then fold the corner over to form a triangle, continuing to fold like a flag until the end of the strip.

  • 8

    Arrange the triangles on the prepared baking sheet, brush the tops with the remaining oil, and bake for 18-20 minutes until deeply golden and crisp.