NUTRITION

SERVINGS

INGREDIENTS

1 sheets Phyllo dough

4 cups Fresh spinach

2 oz Feta cheese

1 cup Liquid egg whites

1 large Egg

0.25 cup Nonfat Greek yogurt

2 whole Scallions

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0 tsp Olive oil

PREPARATION

• 1

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

• 2

  Place the fresh spinach and sliced scallions in a skillet over medium heat, cooking until completely wilted.

• 3

  Transfer the spinach to a clean kitchen towel and squeeze firmly to remove every drop of excess moisture.

• 4

  In a medium 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, and chopped fresh dill into the egg mixture.

• 6

  Lay one sheet of phyllo dough into the baking dish, brush lightly with olive oil, and top with the second sheet.

• 7

  Pour the spinach and egg custard over the phyllo sheets, then fold the overhanging edges of the pastry toward the center.

• 8

  Bake for 30 to 35 minutes until the filling is set and the phyllo is deeply golden and flaky.