Spinach and Feta Phyllo Triangles

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

Spinach and Feta Phyllo Triangles

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Triangles

Baked phyllo pastry triangles stuffed with a savory spinach and herb filling, resulting in a perfectly flaky crust and a tender, protein-rich center.

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NUTRITION

443kcal
Protein
51g
Fat
11.7g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1 sheet Phyllo dough

2 cups Frozen spinach

0.75 oz Feta cheese

1 large Egg

0.75 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

2 tbsp Scallions

1 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

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PREPARATION

  • 1

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

  • 2

    Place the thawed frozen spinach in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible.

  • 3

    In a medium mixing bowl, whisk together the large egg, liquid egg whites, and Greek yogurt until the mixture is smooth and well combined.

  • 4

    Stir in the crumbled feta cheese, finely chopped scallions, dried dill, sea salt, and black pepper.

  • 5

    Add the squeezed dry spinach to the bowl and mix thoroughly to ensure the herbs and cheese are evenly distributed.

  • 6

    Lay one sheet of phyllo dough on a clean work surface and brush very lightly with a small amount of olive oil, then place the second sheet directly on top.

  • 7

    Using a sharp knife or pizza cutter, slice the phyllo sheets lengthwise into three or four wide strips.

  • 8

    Place a generous portion of the spinach and egg mixture at the bottom end of each phyllo strip.

  • 9

    Fold the corner of the dough over the filling to form a triangle, then continue folding the strip like a flag until you reach the top.

  • 10

    Arrange the triangles on the prepared baking sheet and brush the tops lightly with the remaining olive oil.

  • 11

    Bake for 20 to 25 minutes until the pastry is golden brown and crispy.

Spinach and Feta Phyllo Triangles

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

Spinach and Feta Phyllo Triangles

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Triangles

Baked phyllo pastry triangles stuffed with a savory spinach and herb filling, resulting in a perfectly flaky crust and a tender, protein-rich center.

NUTRITION

443kcal
Protein
51g
Fat
11.7g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

1 sheet Phyllo dough

2 cups Frozen spinach

0.75 oz Feta cheese

1 large Egg

0.75 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

2 tbsp Scallions

1 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

PREPARATION

  • 1

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

  • 2

    Place the thawed frozen spinach in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible.

  • 3

    In a medium mixing bowl, whisk together the large egg, liquid egg whites, and Greek yogurt until the mixture is smooth and well combined.

  • 4

    Stir in the crumbled feta cheese, finely chopped scallions, dried dill, sea salt, and black pepper.

  • 5

    Add the squeezed dry spinach to the bowl and mix thoroughly to ensure the herbs and cheese are evenly distributed.

  • 6

    Lay one sheet of phyllo dough on a clean work surface and brush very lightly with a small amount of olive oil, then place the second sheet directly on top.

  • 7

    Using a sharp knife or pizza cutter, slice the phyllo sheets lengthwise into three or four wide strips.

  • 8

    Place a generous portion of the spinach and egg mixture at the bottom end of each phyllo strip.

  • 9

    Fold the corner of the dough over the filling to form a triangle, then continue folding the strip like a flag until you reach the top.

  • 10

    Arrange the triangles on the prepared baking sheet and brush the tops lightly with the remaining olive oil.

  • 11

    Bake for 20 to 25 minutes until the pastry is golden brown and crispy.