NUTRITION

SERVINGS

INGREDIENTS

2 sheets phyllo dough

10 oz fresh spinach

2 oz feta cheese

1 large egg

0.75 cup egg whites

1 tbsp Greek yogurt

1 tsp olive oil

2 tbsp scallions

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch nutmeg

PREPARATION

• 1

  Preheat your oven to 375F (190C) and lightly grease a small baking dish with a drop of olive oil.

• 2

  Place the fresh spinach in a large skillet over medium heat and cook until completely wilted, then transfer to a clean kitchen towel and squeeze out every drop of excess moisture.

• 3

  Finely chop the squeezed spinach and place it in a medium mixing bowl.

• 4

  Add the crumbled feta, whole egg, egg whites, Greek yogurt, chopped scallions, fresh dill, sea salt, black pepper, and a pinch of nutmeg to the spinach.

• 5

  Stir the mixture thoroughly until the eggs and greens are well combined into a thick filling.

• 6

  Lay one sheet of phyllo dough into the baking dish, letting the edges hang over, and lightly brush with half 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 mixture into the center of the phyllo sheets and spread it evenly.

• 9

  Fold the overhanging edges of the phyllo dough over the top of the filling, leaving the center slightly exposed, and brush the top with the remaining olive oil.

• 10

  Bake for 30 to 35 minutes until the phyllo is deeply golden brown and the egg filling is set and firm to the touch.

• 11

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