NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

1 cup Fresh spinach

1 large Egg

0.25 cup Nonfat Greek yogurt

1 oz Feta cheese

2 sheets Phyllo dough

0.5 tsp Olive oil

0.25 cup Diced yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion and ground turkey until the turkey is fully browned and cooked through.

• 3

  Stir in the minced garlic and fresh spinach, cooking for 2 minutes until the spinach is wilted and any excess moisture has evaporated from the pan.

• 4

  In a medium mixing bowl, whisk together the egg, Greek yogurt, crumbled feta cheese, sea salt, black pepper, and dried oregano until well combined.

• 5

  Fold the cooked turkey and spinach mixture into the egg and yogurt custard.

• 6

  Lay the phyllo sheets into the prepared baking dish, allowing the edges to hang over the sides, and lightly brush or mist with a tiny bit of water or oil between sheets.

• 7

  Pour the turkey and egg filling into the center of the phyllo sheets, then gently fold the overhanging edges of the pastry back over the top of the filling.

• 8

  Bake for 25 to 30 minutes, or until the custard is set in the center and the phyllo pastry is a deep golden brown.