NUTRITION

SERVINGS

INGREDIENTS

10 oz Frozen chopped spinach

1.5 oz Feta cheese

0.75 cup Liquid egg whites

1 large Egg

0.25 cup Non-fat Greek yogurt

2 sheets Phyllo dough

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Extra virgin olive oil

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Thaw the frozen spinach and squeeze it thoroughly in a clean kitchen towel until all excess moisture is removed and the spinach is very dry.

• 3

  In a medium mixing bowl, whisk together the whole egg, liquid egg whites, and non-fat Greek yogurt until smooth.

• 4

  Stir in the crumbled feta cheese, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Fold the dried spinach into the egg mixture until it is evenly distributed.

• 6

  Lightly brush a small oven-safe baking dish or skillet with a small amount of the olive oil.

• 7

  Lay one sheet of phyllo dough into the dish, allowing the edges to hang over the sides, and brush very lightly with olive oil.

• 8

  Place the second sheet of phyllo on top, rotating it slightly to cover different angles of the dish.

• 9

  Pour the spinach and egg mixture into the center of the phyllo sheets.

• 10

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

• 11

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