NUTRITION

SERVINGS

INGREDIENTS

3 sheets phyllo dough

2 cups fresh spinach

2 oz feta cheese

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tsp olive oil

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a small oven-safe baking dish with parchment paper.

• 2

  Finely mince the garlic clove and roughly chop the fresh dill and green onions.

• 3

  Place a medium skillet over medium heat, add the fresh spinach and minced garlic, and sauté until the spinach is completely wilted.

• 4

  Transfer the cooked spinach to a clean kitchen towel and squeeze firmly to remove all excess liquid to ensure the phyllo stays crisp.

• 5

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, crumbled feta cheese, dill, green onions, sea salt, and black pepper.

• 6

  Fold the squeezed spinach into the egg white mixture until the ingredients are evenly distributed.

• 7

  Lay one sheet of phyllo dough into the prepared baking dish, lightly brush with a small amount of olive oil, and repeat with the remaining two sheets.

• 8

  Pour the spinach and egg mixture into the center of the phyllo sheets and fold the overhanging edges inward to create a rustic border.

• 9

  Bake for 25-30 minutes until the egg filling is set and the phyllo dough is golden brown and shatteringly crisp.