NUTRITION

SERVINGS

INGREDIENTS

2 sheets phyllo dough

0.75 cup egg whites

1 large egg

0.25 cup non-fat Greek yogurt

2 oz feta cheese

1 cup frozen spinach

0.25 cup green onions

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

PREPARATION

• 1

  Preheat oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Squeeze all excess moisture from the thawed spinach using a clean kitchen towel until very dry.

• 3

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

• 4

  Stir in the dried spinach, crumbled feta, sliced green onions, and chopped fresh dill.

• 5

  Lay one phyllo sheet into the dish, brush lightly with olive oil, and top with the second sheet.

• 6

  Pour the egg and spinach mixture into the center of the phyllo sheets.

• 7

  Fold the overhanging phyllo edges inward toward the center to create a rustic border.

• 8

  Bake for 28 minutes until the eggs are set and the pastry is golden brown.

• 9

  Allow the pie to rest for 5 minutes before cutting into wedges and serving.