NUTRITION

SERVINGS

INGREDIENTS

2 sheets Phyllo dough

10 oz Frozen chopped spinach

1.5 oz Feta cheese

1 cup Liquid egg whites

0.25 cup Plain nonfat Greek yogurt

2 medium Scallions

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully to remove every drop of excess moisture.

• 3

  In a large mixing bowl, whisk together the liquid egg whites and Greek yogurt until smooth.

• 4

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

• 5

  Add the very dry spinach to the egg mixture and stir until the greens are evenly distributed.

• 6

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

• 7

  Lay one sheet of phyllo dough into the dish, folding the edges to fit, and brush very lightly with olive oil.

• 8

  Place the second sheet of phyllo on top and brush again with the remaining oil.

• 9

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

• 10

  Fold any overhanging edges of the phyllo dough back over the top of the filling to create a rustic border.

• 11

  Bake for 30 to 35 minutes until the filling is firm and set, and the phyllo crust is deeply golden and crisp.