NUTRITION

SERVINGS

INGREDIENTS

3 sheets phyllo dough

1 cup egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

2 cups fresh spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

  Place the fresh spinach and minced garlic in a skillet over medium heat, sautéing until the spinach is completely wilted and any excess moisture has evaporated.

• 3

  In a medium mixing bowl, whisk together the egg whites, non-fat Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is smooth and well combined.

• 4

  Fold the sautéed spinach and crumbled feta cheese into the egg white mixture.

• 5

  Lay one sheet of phyllo dough into the baking dish, brush lightly with olive oil, and repeat with the remaining two sheets, allowing the edges to overhang the sides.

• 6

  Pour the spinach and egg white filling into the center of the phyllo sheets.

• 7

  Gently fold the overhanging edges of the phyllo dough back toward the center, creating a rustic, crumpled border around the filling.

• 8

  Bake the pie for 25 to 30 minutes, or until the egg filling is firm and the phyllo pastry is a deep golden brown.