NUTRITION

SERVINGS

INGREDIENTS

10 oz frozen spinach, thawed and squeezed dry

1.5 oz feta cheese, crumbled

0.5 cup nonfat Greek yogurt

1 large egg

2 large egg whites

3 sheets phyllo dough

1 tsp olive oil

0.25 cup yellow onion, diced

1 clove garlic, minced

1 tbsp fresh dill, chopped

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe dish or ramekin with a drop of olive oil.

• 2

  In a small skillet over medium heat, sauté the diced onion in 0.5 tsp of olive oil until translucent, then add the minced garlic for 30 seconds until fragrant.

• 3

  Ensure the thawed spinach is extremely dry by squeezing it through a clean kitchen towel or fine-mesh sieve to remove all excess moisture.

• 4

  In a mixing bowl, combine the dried spinach, sautéed onion and garlic, crumbled feta, Greek yogurt, whole egg, egg whites, dill, salt, pepper, and nutmeg.

• 5

  Lay one sheet of phyllo dough on a clean surface, brush lightly with the remaining olive oil, and fold it to fit the bottom and sides of your baking dish; repeat with the second sheet.

• 6

  Pour the spinach and egg mixture into the phyllo-lined dish, spreading it evenly.

• 7

  Tear or fold the third sheet of phyllo dough over the top to create a rustic, textured crust, brushing the top lightly with any remaining oil.

• 8

  Bake for 30-35 minutes until the filling is set and the phyllo is deeply golden brown and crisp.

• 9

  Allow the pie to cool for 5 minutes before slicing to ensure the layers stay intact.