Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Baked until golden, crispy phyllo layers encase a savory filling of sautéed spinach, lean chicken, and tangy feta cheese for a protein-packed twist on the traditional Greek classic.

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NUTRITION

492kcal
Protein
43.9g
Fat
14.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup fresh baby spinach

0.25 cup egg whites

1 oz feta cheese

2 sheet phyllo dough

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Finely dice the chicken breast into small, uniform pieces to ensure even cooking and a consistent texture in the filling.

  • 3

    Heat a non-stick skillet over medium heat with a splash of water, then sauté the diced onion, garlic, and chicken until the meat is cooked through.

  • 4

    Add the fresh baby spinach to the skillet and cook until completely wilted, then transfer the mixture to a sieve and press out all excess moisture.

  • 5

    In a mixing bowl, combine the chicken and spinach mixture with the egg whites, crumbled feta, and fresh dill.

  • 6

    Lay one sheet of phyllo dough on the parchment, brush lightly with olive oil, and top with the second sheet.

  • 7

    Place the filling in the center of the phyllo, fold the edges inward to create a sealed rectangular parcel, and brush the top with the remaining oil.

  • 8

    Bake for 20-25 minutes until the pastry is golden and crisp, then let it rest for 5 minutes before slicing and serving.

Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Baked until golden, crispy phyllo layers encase a savory filling of sautéed spinach, lean chicken, and tangy feta cheese for a protein-packed twist on the traditional Greek classic.

NUTRITION

492kcal
Protein
43.9g
Fat
14.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup fresh baby spinach

0.25 cup egg whites

1 oz feta cheese

2 sheet phyllo dough

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Finely dice the chicken breast into small, uniform pieces to ensure even cooking and a consistent texture in the filling.

  • 3

    Heat a non-stick skillet over medium heat with a splash of water, then sauté the diced onion, garlic, and chicken until the meat is cooked through.

  • 4

    Add the fresh baby spinach to the skillet and cook until completely wilted, then transfer the mixture to a sieve and press out all excess moisture.

  • 5

    In a mixing bowl, combine the chicken and spinach mixture with the egg whites, crumbled feta, and fresh dill.

  • 6

    Lay one sheet of phyllo dough on the parchment, brush lightly with olive oil, and top with the second sheet.

  • 7

    Place the filling in the center of the phyllo, fold the edges inward to create a sealed rectangular parcel, and brush the top with the remaining oil.

  • 8

    Bake for 20-25 minutes until the pastry is golden and crisp, then let it rest for 5 minutes before slicing and serving.