NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

1 large egg

1 oz feta cheese

3 sheets phyllo dough

2 cups fresh spinach

0.25 cup non-fat Greek yogurt

1 tsp olive oil

0.25 medium yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small 6-inch oven-safe skillet or baking dish.

• 2

  Finely dice the onion and mince the garlic.

• 3

  Heat a non-stick pan over medium heat and sauté the onion and garlic with a splash of water for 3 minutes until translucent.

• 4

  Add the fresh spinach to the pan and cook until completely wilted, then transfer to a colander and press out all excess moisture.

• 5

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

• 6

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

• 7

  Lay one sheet of phyllo dough into the prepared baking dish, lightly brushing with a tiny bit of olive oil, and repeat with the remaining two sheets, layering them at different angles so the corners 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.

• 10

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

• 11

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