NUTRITION

SERVINGS

INGREDIENTS

3 sheets phyllo dough

1 cup liquid egg whites

1 large egg

0.5 cup plain nonfat greek yogurt

1 oz feta cheese

2 cups fresh baby spinach

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic and baby spinach until the greens are fully wilted and any excess moisture has evaporated.

• 3

  In a medium mixing bowl, whisk together the liquid egg whites, whole egg, Greek yogurt, chopped dill, sea salt, and black pepper until smooth.

• 4

  Fold the sautéed spinach and crumbled feta cheese into the egg mixture until the ingredients are well combined.

• 5

  Lay the phyllo sheets into the prepared baking dish one by one, allowing the edges to hang over the sides of the pan.

• 6

  Pour the spinach and egg mixture into the center of the phyllo sheets, spreading it out into an even layer.

• 7

  Gently fold the overhanging phyllo edges back toward the center to create a rustic, layered crust around the filling.

• 8

  Bake for 25 to 30 minutes until the filling is firmly set and the pastry is beautifully golden and crisp.