NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

3 cups fresh spinach

1 large egg

1.5 cup egg whites

0.25 cup nonfat Greek yogurt

1.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp nutmeg

2 sheets phyllo dough

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.

• 2

  In a skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until translucent and fragrant.

• 3

  Add the fresh spinach to the skillet in batches, tossing until completely wilted. Transfer the spinach to a clean kitchen towel and squeeze out every bit of excess moisture to ensure the pie isn't soggy.

• 4

  In a medium bowl, whisk together the large egg, egg whites, and nonfat Greek yogurt until smooth and well-combined.

• 5

  Stir in the crumbled feta cheese, sea salt, black pepper, nutmeg, and the squeezed-dry sautéed spinach.

• 6

  Lay one sheet of phyllo dough into the baking dish, allowing the edges to hang over. Lightly mist or brush with a tiny amount of oil, then place the second sheet on top, rotating it slightly to cover more area.

• 7

  Pour the spinach and egg mixture into the center of the phyllo sheets, then gently fold the overhanging edges of the dough back over the filling.

• 8

  Bake for 25-30 minutes, or until the egg filling is set and the phyllo crust is beautifully golden brown and crisp.

• 9

  Allow the pie to cool for 5 minutes before slicing to let the filling firm up.