Name: Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 sheet phyllo dough; 10 oz frozen chopped spinach; 1.5 oz feta cheese; 1 large egg; 0.75 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 2 medium scallions; 1 tbsp fresh dill; 0.25 tsp olive oil; 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

Oven-baked phyllo pastry layers filled with a savory spinach and feta mixture, creating a crisp and flaky texture that pairs perfectly with aromatic fresh dill.

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NUTRITION

Protein

49.4g

Fat

16.1g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

1 sheet phyllo dough

10 oz frozen chopped spinach

1.5 oz feta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

2 medium scallions

1 tbsp fresh dill

0.25 tsp olive oil

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.
2
Squeeze all excess moisture from the thawed spinach using a kitchen towel until very dry.
3
In a large bowl, whisk together the egg, egg whites, Greek yogurt, sea salt, black pepper, and nutmeg.
4
Fold in the dry spinach, crumbled feta, sliced scallions, and fresh dill until well combined.
5
Lightly brush a small baking dish with the olive oil.
6
Layer one sheet of phyllo dough into the dish, then top with the second sheet.
7
Pour the spinach mixture over the phyllo and fold the overhanging edges inward to create a rustic crust.
8
Bake for 30-35 minutes until the filling is set and the pastry is golden brown and crisp.