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

Crispy phyllo dough layers baked with a savory spinach and feta filling, creating a golden-brown crust that shatters with every bite.

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NUTRITION

584kcal
Protein
49.8g
Fat
17.6g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen spinach

1 large Egg egg

0.75 cup liquid egg whites

1 oz feta cheese

0.25 cup non-fat Greek yogurt

2 sheets phyllo dough

1 tsp olive oil

0.25 cup scallions

2 tbsp fresh dill

1 clove garlic

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 (190°C).

  • 2

    Thaw the frozen spinach completely and place it in a clean kitchen towel; squeeze forcefully to remove as much liquid as possible until the spinach is very dry.

  • 3

    In a large mixing bowl, whisk together the whole egg, liquid egg whites, and non-fat Greek yogurt until smooth.

  • 4

    Stir in the crumbled feta cheese, chopped scallions, fresh dill, minced garlic, sea salt, black pepper, and ground nutmeg.

  • 5

    Add the dried spinach to the egg mixture and fold until the spinach is evenly distributed.

  • 6

    Lightly brush a small oven-safe baking dish or pie tin with 0.5 teaspoon of olive oil.

  • 7

    Lay one sheet of phyllo dough into the dish, allowing the edges to overhang. Brush lightly with olive oil, then layer the second sheet of phyllo on top in a slightly different orientation.

  • 8

    Pour the spinach and egg mixture into the center of the phyllo dough.

  • 9

    Gently fold the overhanging edges of the phyllo dough back toward the center, partially covering the filling.

  • 10

    Brush the top of the folded phyllo with the remaining olive oil.

  • 11

    Bake for 35 to 40 minutes, or until the egg filling is set and the phyllo pastry is deep golden brown and crisp.

  • 12

    Allow the pie to cool for 5 minutes before slicing and serving.

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

Crispy phyllo dough layers baked with a savory spinach and feta filling, creating a golden-brown crust that shatters with every bite.

NUTRITION

584kcal
Protein
49.8g
Fat
17.6g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen spinach

1 large Egg egg

0.75 cup liquid egg whites

1 oz feta cheese

0.25 cup non-fat Greek yogurt

2 sheets phyllo dough

1 tsp olive oil

0.25 cup scallions

2 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Thaw the frozen spinach completely and place it in a clean kitchen towel; squeeze forcefully to remove as much liquid as possible until the spinach is very dry.

  • 3

    In a large mixing bowl, whisk together the whole egg, liquid egg whites, and non-fat Greek yogurt until smooth.

  • 4

    Stir in the crumbled feta cheese, chopped scallions, fresh dill, minced garlic, sea salt, black pepper, and ground nutmeg.

  • 5

    Add the dried spinach to the egg mixture and fold until the spinach is evenly distributed.

  • 6

    Lightly brush a small oven-safe baking dish or pie tin with 0.5 teaspoon of olive oil.

  • 7

    Lay one sheet of phyllo dough into the dish, allowing the edges to overhang. Brush lightly with olive oil, then layer the second sheet of phyllo on top in a slightly different orientation.

  • 8

    Pour the spinach and egg mixture into the center of the phyllo dough.

  • 9

    Gently fold the overhanging edges of the phyllo dough back toward the center, partially covering the filling.

  • 10

    Brush the top of the folded phyllo with the remaining olive oil.

  • 11

    Bake for 35 to 40 minutes, or until the egg filling is set and the phyllo pastry is deep golden brown and crisp.

  • 12

    Allow the pie to cool for 5 minutes before slicing and serving.