Name: Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Baby spinach; 1 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 1 oz Feta cheese; 2 sheet Phyllo dough; 1 tsp Extra virgin olive oil; 0.25 cup 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

Crispy phyllo sheets layered over a savory spinach and feta filling, baked until the crust reaches a golden, shatteringly flaky texture.

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NUTRITION

Protein

51.9g

Fat

12.2g

Carbs

53.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Baby spinach

1 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 oz Feta cheese

2 sheet Phyllo dough

1 tsp Extra virgin olive oil

0.25 cup 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 and lightly grease a small oven-safe baking dish with a touch of olive oil.
2
Sauté the fresh baby spinach and chopped green onions in a skillet over medium heat until fully wilted.
3
Place the wilted spinach in a clean kitchen towel and squeeze vigorously to remove every drop of excess moisture.
4
In a medium mixing bowl, whisk together the egg whites, Greek yogurt, crumbled feta, fresh dill, sea salt, black pepper, and nutmeg.
5
Stir the squeezed spinach into the egg and yogurt mixture until well combined.
6
Lay one sheet of phyllo dough into the baking dish, brush lightly with olive oil, and top with the second sheet.
7
Pour the spinach and egg mixture into the center and fold the overhanging phyllo edges back over the filling.
8
Bake for 30 to 35 minutes until the filling is firm and the pastry is beautifully browned.