NUTRITION

SERVINGS

INGREDIENTS

2 cups fresh spinach

1 large egg

0.75 cup egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

2 sheets phyllo dough

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Sauté the fresh spinach and minced garlic in a non-stick pan over medium heat until completely wilted, then place the spinach in a clean kitchen towel and squeeze out all excess moisture thoroughly.

• 3

  In a medium mixing bowl, whisk together the large egg, egg whites, non-fat Greek yogurt, crumbled feta cheese, chopped dill, parsley, sea salt, and black pepper.

• 4

  Stir the squeezed spinach into the egg and yogurt mixture until evenly distributed.

• 5

  Lightly brush a small individual-sized oven-safe baking dish with a tiny amount of the olive oil.

• 6

  Lay one sheet of phyllo dough into the dish, allowing the edges to hang over, brush very lightly with olive oil, and then layer the second sheet on top.

• 7

  Pour the spinach and egg filling into the center of the phyllo dough.

• 8

  Gently fold the overhanging edges of the phyllo dough back over the filling to create a rustic, open-faced crust.

• 9

  Bake for 25 to 30 minutes until the filling is set and the phyllo crust is golden brown and crispy.