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

Golden phyllo pastry sheets encase a protein-packed spinach and feta filling, baked until the crust is perfectly flaky and crisp.

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NUTRITION

465kcal
Protein
48.2g
Fat
15.8g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen chopped spinach

1 oz feta cheese

1 cup liquid egg whites

1 large egg

0.25 cup green onions

1 tbsp fresh dill

0.25 tsp olive oil

1 sheets phyllo dough

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    Thaw the frozen chopped spinach completely and place it in a clean kitchen towel; squeeze forcefully until all excess liquid is removed to ensure a crisp crust.

  • 3

    In a large mixing bowl, whisk together the liquid egg whites and the whole egg until well combined.

  • 4

    Stir in the dried spinach, crumbled feta cheese, chopped green onions, fresh dill, minced garlic, sea salt, and black pepper.

  • 5

    Lightly brush a small oven-safe baking dish with half of the olive oil.

  • 6

    Lay one sheet of phyllo dough into the bottom of the dish, folding the edges inward to fit, and lightly brush the surface with a small amount of oil.

  • 7

    Pour the spinach and egg mixture evenly over the phyllo base.

  • 8

    Top with the second sheet of phyllo dough, crinkling it slightly on top for a rustic texture, and brush with the remaining olive oil.

  • 9

    Bake for 30 to 35 minutes until the filling is set and the phyllo top has turned a deep golden brown.

  • 10

    Remove from the oven and let the pie rest 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

Golden phyllo pastry sheets encase a protein-packed spinach and feta filling, baked until the crust is perfectly flaky and crisp.

NUTRITION

465kcal
Protein
48.2g
Fat
15.8g
Carbs
37.0g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen chopped spinach

1 oz feta cheese

1 cup liquid egg whites

1 large egg

0.25 cup green onions

1 tbsp fresh dill

0.25 tsp olive oil

1 sheets phyllo dough

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

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

  • 2

    Thaw the frozen chopped spinach completely and place it in a clean kitchen towel; squeeze forcefully until all excess liquid is removed to ensure a crisp crust.

  • 3

    In a large mixing bowl, whisk together the liquid egg whites and the whole egg until well combined.

  • 4

    Stir in the dried spinach, crumbled feta cheese, chopped green onions, fresh dill, minced garlic, sea salt, and black pepper.

  • 5

    Lightly brush a small oven-safe baking dish with half of the olive oil.

  • 6

    Lay one sheet of phyllo dough into the bottom of the dish, folding the edges inward to fit, and lightly brush the surface with a small amount of oil.

  • 7

    Pour the spinach and egg mixture evenly over the phyllo base.

  • 8

    Top with the second sheet of phyllo dough, crinkling it slightly on top for a rustic texture, and brush with the remaining olive oil.

  • 9

    Bake for 30 to 35 minutes until the filling is set and the phyllo top has turned a deep golden brown.

  • 10

    Remove from the oven and let the pie rest for 5 minutes before slicing and serving.