NUTRITION

SERVINGS

INGREDIENTS

10 oz Frozen chopped spinach

1 oz Feta cheese

0.5 cup Nonfat Greek yogurt

1 large Egg

0.5 cup Liquid egg whites

2 sheets Phyllo dough

0.25 tbsp Extra virgin olive oil

0.25 cup Green onions

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

PREPARATION

• 1

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

• 2

  Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully until all excess liquid is removed and the spinach is very dry.

• 3

  In a large mixing bowl, whisk the whole egg and liquid egg whites together until they are well combined and slightly frothy.

• 4

  Stir in the Greek yogurt, crumbled feta cheese, chopped green onions, fresh dill, sea salt, black pepper, and nutmeg.

• 5

  Add the dry, squeezed spinach to the egg mixture and stir thoroughly to ensure the greens are evenly distributed.

• 6

  Lay one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides, and lightly brush with a small amount of olive oil.

• 7

  Repeat the process with the remaining two sheets of phyllo, rotating them slightly to ensure all sides of the dish are covered.

• 8

  Pour the spinach and egg mixture into the center of the phyllo-lined dish and fold the overhanging edges of the dough back over the top to partially cover the filling.

• 9

  Bake for 35 to 40 minutes until the phyllo is deeply golden brown and the center of the pie is firm and set.