Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Baked crispy phyllo dough layers filled with shredded chicken, fresh spinach, and tangy feta cheese for a satisfying, golden-brown finish.

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NUTRITION

465kcal
Protein
49.1g
Fat
19.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 cup fresh baby spinach

0.75 oz feta cheese

1 large egg

2 sheet phyllo dough

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp green onion

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 (190°C).

  • 2

    Sauté the baby spinach and green onion in a non-stick pan until wilted, then squeeze out all excess moisture using a clean kitchen towel.

  • 3

    In a medium bowl, combine the shredded chicken, wilted spinach, crumbled feta, egg, dill, sea salt, black pepper, and nutmeg.

  • 4

    Lay one sheet of phyllo dough on a clean surface, brush lightly with olive oil, and top with the second sheet.

  • 5

    Place the chicken and spinach mixture in the center of the phyllo and fold the edges over to create a sealed square packet.

  • 6

    Transfer the pie to a parchment-lined baking sheet and bake for 20-25 minutes until the pastry is flaky and golden-brown.

Spinach and Feta Phyllo Pie

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

Spinach and Feta Phyllo Pie

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Phyllo Pie

Baked crispy phyllo dough layers filled with shredded chicken, fresh spinach, and tangy feta cheese for a satisfying, golden-brown finish.

NUTRITION

465kcal
Protein
49.1g
Fat
19.4g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

2 cup fresh baby spinach

0.75 oz feta cheese

1 large egg

2 sheet phyllo dough

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Sauté the baby spinach and green onion in a non-stick pan until wilted, then squeeze out all excess moisture using a clean kitchen towel.

  • 3

    In a medium bowl, combine the shredded chicken, wilted spinach, crumbled feta, egg, dill, sea salt, black pepper, and nutmeg.

  • 4

    Lay one sheet of phyllo dough on a clean surface, brush lightly with olive oil, and top with the second sheet.

  • 5

    Place the chicken and spinach mixture in the center of the phyllo and fold the edges over to create a sealed square packet.

  • 6

    Transfer the pie to a parchment-lined baking sheet and bake for 20-25 minutes until the pastry is flaky and golden-brown.