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; 1.5 oz Feta cheese; 2 sheets Phyllo dough; 1 tsp Extra virgin olive oil; 2 stalks 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 crispy phyllo layers encase a savory spinach and feta filling until the golden crust shatters with every protein-packed bite.

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NUTRITION

Protein

45.7g

Fat

15.3g

Carbs

54.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Frozen chopped spinach

1 cup Egg whites

1.5 oz Feta cheese

2 sheets Phyllo dough

1 tsp Extra virgin olive oil

2 stalks 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 your oven to 375°F (190°C).
2
Place the thawed spinach in a clean kitchen towel and squeeze forcefully until all excess moisture is removed.
3
Heat the olive oil in a small skillet over medium heat and sauté the sliced green onions until softened.
4
In a medium mixing bowl, whisk together the egg whites, sea salt, black pepper, nutmeg, and chopped fresh dill.
5
Stir the dried spinach, sautéed onions, and crumbled feta cheese into the egg white mixture until well combined.
6
Lightly coat a small oven-safe baking dish with oil spray and lay one sheet of phyllo dough inside, allowing the edges to hang over.
7
Place the second sheet of phyllo dough crosswise over the first.
8
Pour the spinach and egg mixture into the center of the dish.
9
Fold the overhanging edges of the phyllo dough over the top of the filling to partially cover it.
10
Bake for 30 to 35 minutes until the filling is firm and the pastry has turned a deep golden brown.