NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup nonfat Greek yogurt

1 oz feta cheese

1.5 cups cooked spinach

1 sheets phyllo dough

0.25 tsp olive oil

2 tbsp chopped scallions

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the cooked spinach in a clean kitchen towel and squeeze firmly to remove all excess moisture.

• 3

  In a medium mixing bowl, whisk the eggs and nonfat Greek yogurt together until the mixture is smooth and well combined.

• 4

  Stir in the crumbled feta cheese, chopped scallions, fresh dill, sea salt, and black pepper.

• 5

  Add the squeezed spinach to the egg mixture, breaking up any clumps with a fork to ensure even distribution.

• 6

  Lightly brush a small oven-safe skillet or baking dish with a portion of the olive oil.

• 7

  Lay one sheet of phyllo dough into the dish, brush very lightly with oil, and layer the second sheet on top, allowing the edges to hang over the sides.

• 8

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

• 9

  Gently fold the overhanging edges of the phyllo dough back toward the center, partially covering the filling while leaving the middle exposed.

• 10

  Bake for 25 to 30 minutes until the phyllo is deeply golden and the center of the pie is firm to the touch.