NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.25 cup egg whites

0.25 cup non-fat greek yogurt

1 oz feta cheese

0.5 oz parmesan cheese

3 cup baby spinach

0.25 cup green onions

1 clove garlic

1 tsp olive oil

1 sheet phyllo dough

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a tiny bit of olive oil.

• 2

  In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the minced garlic and sliced green onions until fragrant.

• 3

  Add the baby spinach to the skillet in batches, stirring until completely wilted, then remove from heat and let cool slightly.

• 4

  In a large mixing bowl, whisk together the eggs, egg whites, and non-fat Greek yogurt until the mixture is smooth and well-combined.

• 5

  Stir in the crumbled feta cheese, grated parmesan, dried oregano, sea salt, and black pepper.

• 6

  Squeeze any excess moisture out of the cooled spinach to ensure a crispy crust, then fold it into the egg and cheese mixture.

• 7

  Lay the phyllo dough sheet into the prepared baking dish, allowing the edges to hang over, then pour the spinach mixture inside.

• 8

  Fold the overhanging phyllo edges over the top and bake for 25-30 minutes until the filling is set and the pastry is golden brown.