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 spinach and feta filling wrapped in flaky phyllo dough, enriched with Greek yogurt for a creamy and satisfying texture.

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NUTRITION

527kcal
Protein
47.0g
Fat
22.0g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen chopped spinach

2 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.25 cup non-fat Greek yogurt

2 medium scallions

1 tbsp fresh dill

0.25 tbsp extra virgin olive oil

1 sheet phyllo dough

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 and squeeze it through a clean kitchen towel until all excess moisture is removed and the spinach is completely dry.

  • 3

    In a medium mixing bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until smooth.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Lay one sheet of phyllo dough into the dish, brush lightly with oil, and layer the second sheet on top, allowing the edges to hang over the sides.

  • 8

    Pour the spinach and egg filling into the center of the dish.

  • 9

    Fold the overhanging edges of the phyllo dough inward over the filling to create a rustic crust.

  • 10

    Bake for 35 to 40 minutes until the phyllo is golden brown and the center of the pie is firm to the touch.

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 spinach and feta filling wrapped in flaky phyllo dough, enriched with Greek yogurt for a creamy and satisfying texture.

NUTRITION

527kcal
Protein
47.0g
Fat
22.0g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

10 oz frozen chopped spinach

2 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.25 cup non-fat Greek yogurt

2 medium scallions

1 tbsp fresh dill

0.25 tbsp extra virgin olive oil

1 sheet phyllo dough

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 and squeeze it through a clean kitchen towel until all excess moisture is removed and the spinach is completely dry.

  • 3

    In a medium mixing bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until smooth.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Lay one sheet of phyllo dough into the dish, brush lightly with oil, and layer the second sheet on top, allowing the edges to hang over the sides.

  • 8

    Pour the spinach and egg filling into the center of the dish.

  • 9

    Fold the overhanging edges of the phyllo dough inward over the filling to create a rustic crust.

  • 10

    Bake for 35 to 40 minutes until the phyllo is golden brown and the center of the pie is firm to the touch.