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eastern-european

Bosnian Spinach and Cheese Pie in Skillet

This baked dish pairs spinach, chopped with feta cheese, crumbled, phyllo dough sheets and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
44 g Carbohydrates
42 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g phyllo dough sheets 191 kcal
  • 143g spinach, chopped 33 kcal
  • 64g feta cheese, crumbled 257 kcal
  • 36g egg 51 kcal
  • 13g olive oil 115 kcal
  • 1g black pepper 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. Preheat oven to 400 F (200 C).
  2. spinachfeta cheeseeggblack peppersalt
    In a bowl, mix spinach, feta, egg, black pepper, and a pinch of salt (feta is salty).
  3. phyllo dough sheetsolive oil
    Brush a small oven-safe skillet with oil. Lay 2 sheets of phyllo, letting edges overhang; brush lightly with oil between sheets.
  4. phyllo dough sheetsolive oil
    Spread filling evenly. Fold overhanging phyllo over the top; add remaining phyllo sheets on top, brushing lightly with oil.
  5. Score the top into wedges with a knife. Bake until crisp and deeply golden, 18-22 minutes.
  6. Rest 5 minutes before slicing and serving.

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