Name: High-Protein Spinach and Feta Phyllo Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz frozen chopped spinach, thawed and squeezed dry; 0.75 cup liquid egg whites; 0.5 cup low-fat cottage cheese; 0.5 oz feta cheese, crumbled; 1 sheet phyllo dough; 0.25 tbsp extra virgin olive oil; 0.25 cup yellow onion, finely diced; 1 clove garlic, minced; 1 tbsp fresh dill, chopped; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest

High-Protein Spinach and Feta Phyllo Pie

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

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach and Feta Phyllo Pie

Crispy phyllo layers encase a savory filling of sautéed spinach and tangy feta, baked until the golden crust shatters with every bite.

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NUTRITION

Protein

49.6g

Fat

11g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen chopped spinach, thawed and squeezed dry

0.75 cup liquid egg whites

0.5 cup low-fat cottage cheese

0.5 oz feta cheese, crumbled

1 sheet phyllo dough

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion, finely diced

1 clove garlic, minced

1 tbsp fresh dill, chopped

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a tiny drop of olive oil.
2
In a small skillet over medium heat, sauté the diced onion and minced garlic in 1 teaspoon of the olive oil until they are soft and translucent.
3
In a large mixing bowl, combine the liquid egg whites, cottage cheese, crumbled feta, fresh dill, lemon zest, sea salt, and black pepper.
4
Ensure the thawed spinach is squeezed extremely dry using a kitchen towel, then stir it and the sautéed onion mixture into the egg base.
5
Lay one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides, and lightly brush with a portion of the remaining olive oil.
6
Place the second sheet of phyllo on top, slightly offset to cover more area, and brush again with the remaining oil.
7
Pour the spinach and egg mixture into the center of the phyllo-lined dish.
8
Gently fold the overhanging edges of the phyllo dough back over the top of the filling to create a rustic, crumpled crust around the edges.
9
Bake for 30 to 35 minutes, or until the center is set and the phyllo is deeply golden brown and crispy.