NUTRITION

SERVINGS

INGREDIENTS

2 sheets phyllo dough

2 cups fresh spinach

1.5 oz feta cheese

1 cup egg whites

0.5 cup non-fat greek yogurt

2 stalks green onions

0.5 tsp dried dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet, sauté the fresh spinach and thinly sliced green onions with the olive oil over medium heat until the spinach is fully wilted and any excess moisture has evaporated.

• 3

  In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, dried dill, garlic powder, sea salt, and black pepper until the mixture is completely smooth.

• 4

  Lightly coat a small oven-safe baking dish or deep-dish ramekin with a quick spray of oil.

• 5

  Layer the two sheets of phyllo dough into the dish, allowing the edges to hang over the sides, and lightly mist the dough with olive oil between layers.

• 6

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

• 7

  Pour the filling into the phyllo-lined dish and gently fold the overhanging edges of the dough back over the top of the filling.

• 8

  Bake for 25 to 30 minutes until the egg filling is firm and the phyllo crust has reached a beautiful golden brown and crispy texture.