Greek Spinach & Feta Breakfast Pies
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 30 min · vegetarian, low-carb
254 cal
12g protein
20g carbs
14g fat
per serving · estimated
Ingredients
- 4 sheets Phyllo dough sheets
- 2 cups Fresh spinach
- 1 cup crumbled Feta cheese
- 2 large Eggs
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tbsp olive oil and sauté spinach until wilted. Remove from heat and let cool slightly.
- In a bowl, beat eggs, then mix in crumbled feta, sautéed spinach, salt, and pepper.
- Lay one sheet of phyllo dough in a greased muffin tin, brushing lightly with olive oil. Repeat with 4 sheets to create layers in each cup.
- Divide the egg and spinach mixture evenly among the phyllo-lined cups.
- Top with another layer of phyllo sheets, brushing each sheet with olive oil as you layer. Fold or trim excess edges.
- Bake for 20 minutes or until golden and puffed. Let cool slightly before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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