NUTRITION

SERVINGS

INGREDIENTS

2 sheets phyllo dough

10 oz frozen spinach

1 oz feta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup non-fat Greek yogurt

2 whole green onions

1 tbsp fresh dill

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly coat a small oven-safe baking dish with a tiny bit of olive oil.

• 2

  Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully until all excess moisture is removed and the spinach is dry.

• 3

  Finely chop the green onions and fresh dill.

• 4

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

• 5

  Stir the squeezed spinach, crumbled feta cheese, green onions, and dill into the egg mixture until well combined.

• 6

  Lay one sheet of phyllo dough into the baking dish, allowing the edges to hang over, and lightly brush with a fraction of the olive oil.

• 7

  Place the second sheet of phyllo on top, rotating it slightly to cover more surface area.

• 8

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

• 9

  Gently fold the overhanging edges of the phyllo dough over the top of the filling, leaving the center slightly exposed for a rustic look.

• 10

  Bake for 30 to 35 minutes, or until the egg filling is set and the phyllo pastry is deeply golden brown and flaky.

• 11

  Allow the pie to cool for 5 minutes before slicing to ensure the filling stays intact.