NUTRITION

SERVINGS

INGREDIENTS

5 oz frozen chopped spinach

1 cup liquid egg whites

0.5 cup nonfat Greek yogurt

2 oz feta cheese

2 sheets phyllo dough

0.25 cup green onions

1 tbsp fresh dill

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Place the thawed spinach in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible until the spinach is very dry.

• 3

  In a medium mixing bowl, whisk together the liquid egg whites and nonfat Greek yogurt until smooth.

• 4

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

• 5

  Fold the dried spinach into the egg mixture, breaking up any clumps to ensure it is evenly distributed.

• 6

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

• 7

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

• 8

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

• 9

  Gently fold the overhanging edges of the phyllo back toward the center, partially covering the filling.

• 10

  Bake for 30 to 35 minutes, or until the filling is set and the phyllo is golden-brown and crisp.