Name: Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Cooked chicken breast; 2 cups Fresh spinach; 0.25 cup Non-fat Greek yogurt; 1 oz Feta cheese; 1 large Egg; 2 sheets Phyllo dough; 1 tsp Olive oil; 1 tbsp Fresh dill; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Golden phyllo pastry sheets encase a savory spinach and protein-packed chicken filling, baked until the crust is delightfully flaky and crisp.

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NUTRITION

Protein

39.1g

Fat

18.2g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked chicken breast

2 cups Fresh spinach

0.25 cup Non-fat Greek yogurt

1 oz Feta cheese

1 large Egg

2 sheets Phyllo dough

1 tsp Olive oil

1 tbsp Fresh dill

1 clove Garlic

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 baking sheet with parchment paper.
2
Sauté the fresh spinach and minced garlic in a pan over medium heat until the spinach is fully wilted.
3
Place the wilted spinach in a clean kitchen towel and squeeze firmly to remove all excess moisture.
4
In a large bowl, mix together the shredded chicken, squeezed spinach, Greek yogurt, crumbled feta, egg, chopped dill, salt, and pepper.
5
Lay one sheet of phyllo dough on the prepared baking sheet, brush lightly with olive oil, and layer the second sheet directly on top.
6
Spoon the chicken and spinach mixture into the center of the phyllo, then fold the edges inward to form a rustic rectangular pie.
7
Brush the top of the pastry with the remaining olive oil and bake for 22-25 minutes until the crust is golden brown and the filling is set.