NUTRITION

SERVINGS

INGREDIENTS

6 oz frozen chopped spinach

1.5 oz feta cheese

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

3 sheets phyllo dough

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh dill

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Thaw the frozen spinach and squeeze it very dry using a kitchen towel to remove all excess moisture.

• 3

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Stir in the squeezed dry spinach, crumbled feta cheese, and chopped fresh dill until well combined.

• 5

  Lay one sheet of phyllo dough on a clean surface and lightly brush with a tiny amount of olive oil. Stack the remaining two sheets on top, brushing each lightly.

• 6

  Carefully press the phyllo stack into the prepared baking dish, allowing the excess dough to hang over the sides.

• 7

  Pour the spinach and egg mixture into the center of the dough.

• 8

  Gently fold the overhanging phyllo edges back over the filling towards the center, leaving a small opening in the middle.

• 9

  Bake for 25 to 30 minutes, or until the phyllo is deeply golden brown and the egg filling is firm and set.

• 10

  Allow the pie to cool for 5 minutes before slicing and serving.