NUTRITION

SERVINGS

INGREDIENTS

1 sheets Phyllo dough

10 oz Frozen chopped spinach

2 oz Low-fat feta cheese

0.5 cup Liquid egg whites

2 large Eggs

0.25 cup Green onions

2 tbsp Fresh dill

0 tsp Extra virgin olive oil

0.13 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Place the thawed spinach in a clean kitchen towel and squeeze firmly until all excess moisture is removed to ensure a crisp crust.

• 3

  In a medium mixing bowl, whisk together the eggs, liquid egg whites, crumbled feta, sliced green onions, chopped dill, minced garlic, sea salt, and black pepper.

• 4

  Stir the thoroughly squeezed spinach into the egg and cheese mixture until the ingredients are evenly distributed.

• 5

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

• 6

  Place the second sheet of phyllo on top, rotating it slightly to cover the corners of the dish, and brush with the remaining olive oil.

• 7

  Pour the spinach and egg filling into the center of the phyllo sheets, spreading it out evenly.

• 8

  Fold the overhanging edges of the phyllo dough loosely toward the center, creating a rustic border while leaving the middle of the filling exposed.

• 9

  Bake for 30 to 35 minutes until the egg filling is fully set and the phyllo pastry is golden-brown and exceptionally flaky.