NUTRITION

SERVINGS

INGREDIENTS

10 oz fresh spinach

0.25 cup yellow onion

1 clove garlic

1.5 oz feta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup plain non-fat Greek yogurt

2 sheets phyllo dough

0.5 tsp extra virgin olive oil

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a large non-stick skillet, sauté the finely chopped yellow onion and minced garlic until translucent and fragrant.

• 3

  Add the fresh spinach to the skillet in batches, cooking until completely wilted.

• 4

  Place the cooked spinach mixture into a clean kitchen towel or fine-mesh strainer and squeeze firmly to remove every drop of excess moisture.

• 5

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

• 6

  Fold in the crumbled feta cheese, chopped fresh dill, sea salt, and black pepper.

• 7

  Stir the squeezed spinach and onion mixture into the egg and yogurt base until well combined.

• 8

  Lightly brush a small oven-safe baking dish with the extra virgin olive oil.

• 9

  Layer the two sheets of phyllo dough into the dish, allowing the edges to hang over the sides.

• 10

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

• 11

  Gently fold the overhanging phyllo edges back over the filling to create a rustic crust.

• 12

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