NUTRITION

SERVINGS

INGREDIENTS

2 sheets Phyllo Dough (~60g each)

2 cups Fresh Spinach (approx. 120g total)

3 ounces Feta Cheese (approx. 85g)

3 large Eggs

1 small Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Rinse and roughly chop the fresh spinach. Peel and thinly slice the small onion.

• 3

  In a non-stick skillet, heat the olive oil over medium heat. Sauté the onion until it becomes soft and slightly caramelized, about 3-4 minutes.

• 4

  Add the spinach to the skillet and cook until wilted, about 2 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.

• 5

  In a mixing bowl, beat the eggs and then stir in the crumbled feta cheese. Once the spinach mixture has cooled, combine it with the egg and feta mixture. Adjust seasoning as needed.

• 6

  Lay out the phyllo sheets on a clean surface. If needed, brush lightly with a tiny bit of olive oil between layers. Spread the spinach, feta, and egg mixture evenly over the phyllo, leaving a small border on the edges for sealing.

• 7

  Carefully roll or fold the phyllo to enclose the filling and place onto a baking sheet lined with parchment paper.

• 8

  Bake in the preheated oven for 18-22 minutes, or until the phyllo is crisp and golden brown.

• 9

  Allow the pie to cool for a few minutes before slicing and serving.