Spinach and Feta Pie with Lentils

Calories: 696

Protein: 36g

Carbs: 58g

Fat: 36g

Key Nutrients: Calcium, Vitamin A, Iron

Ingredients: • 1 cup cooked lentils (230 calories, 18g protein) • 75g crumbled feta (200 calories, 12g protein) • 1 cup sautéed spinach (14 calories, 2g protein) • 1 sheet phyllo dough (100 calories, 3g protein) • 2 cloves garlic, minced • 1 tsp dried oregano • 1/2 tsp ground cumin • Salt and black pepper to taste • 2 tbsp olive oil • 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 180°C (350°F).

2. In a large pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).

3. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Set aside and let cool.

4. In a bowl, mix cooked lentils with cumin, oregano, and lemon juice.

5. Brush a baking dish with remaining olive oil. Lay the phyllo sheet flat.

6. Layer ingredients in this order:

   • Spread the seasoned lentils evenly

   • Add the sautéed spinach

   • Top with crumbled feta

7. Fold the edges of the phyllo dough over to create a border.

8. Brush the exposed phyllo with olive oil.

9. Bake for 25-30 minutes, or until the phyllo is golden brown and crispy.

10. Let rest for 5 minutes before serving.