Name: Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked chicken breast, finely chopped; 2 large Eggs; 0.25 cup Non-fat Greek yogurt; 0.5 oz Feta cheese, crumbled; 2 cups Fresh baby spinach, chopped; 1 sheet Phyllo dough, thawed; 0.5 tsp Extra virgin olive oil; 1 tbsp Fresh dill, chopped; 1 tbsp Green onion, sliced; 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 layers of crispy phyllo dough encase a savory spinach and feta filling boosted with lean protein for a satisfyingly flaky and wholesome meal.

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NUTRITION

Protein

51.8g

Fat

19.9g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked chicken breast, finely chopped

2 large Eggs

0.25 cup Non-fat Greek yogurt

0.5 oz Feta cheese, crumbled

2 cups Fresh baby spinach, chopped

1 sheet Phyllo dough, thawed

0.5 tsp Extra virgin olive oil

1 tbsp Fresh dill, chopped

1 tbsp Green onion, sliced

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.
2
Sauté spinach in a dry pan until wilted, then squeeze out all excess moisture thoroughly to prevent a soggy crust.
3
In a large bowl, whisk together the eggs, Greek yogurt, dill, green onion, salt, pepper, and nutmeg.
4
Fold in the finely chopped chicken, crumbled feta, and the prepared spinach until well combined.
5
Lightly brush a small oven-safe baking dish with a portion of the olive oil.
6
Layer one sheet of phyllo into the dish, brush lightly with oil, and top with the second sheet.
7
Pour the spinach and protein mixture over the phyllo, then fold the overhanging edges inward to create a border.
8
Bake for 25 to 30 minutes until the filling is set and the pastry is golden brown and crisp.