NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup low-fat cottage cheese

1.5 oz feta cheese

2 cup fresh baby spinach

3 sheets phyllo dough

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the fresh baby spinach in a dry skillet over medium heat and cook until completely wilted. Transfer to a clean kitchen towel and squeeze out every drop of excess moisture.

• 3

  In a medium mixing bowl, whisk together the egg whites, low-fat cottage cheese, sea salt, black pepper, garlic powder, and chopped fresh dill until well combined.

• 4

  Stir the squeezed spinach and crumbled feta cheese into the egg mixture.

• 5

  Lightly brush a small oven-safe baking dish or ramekin with a tiny bit of olive oil. Layer the three sheets of phyllo dough into the dish, lightly brushing between layers with the remaining oil, and allowing the edges to hang over the sides.

• 6

  Pour the spinach and egg mixture into the center of the phyllo-lined dish.

• 7

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

• 8

  Bake for 30 to 35 minutes, or until the egg filling is set in the center and the phyllo pastry is deep golden brown and crisp.

• 9

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