NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

1 large egg

0.5 cup nonfat Greek yogurt

1.5 oz feta cheese

2 cup fresh spinach

3 sheets phyllo dough

0.5 tsp olive oil

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Mince the garlic and roughly chop the spinach.

• 3

  In a non-stick skillet over medium heat, sauté the garlic and spinach until the spinach is completely wilted and any excess moisture has evaporated.

• 4

  In a medium mixing bowl, whisk together the liquid egg whites, whole egg, nonfat Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.

• 5

  Stir the sautéed spinach, crumbled feta cheese, and chopped fresh dill into the egg and yogurt mixture.

• 6

  Pour the mixture into a lightly greased 6-inch oven-safe baking dish or individual ramekin.

• 7

  Take the phyllo sheets and gently scrunch or fold them to fit the top of the baking dish, layering them over the egg mixture.

• 8

  Lightly brush the top of the phyllo with the olive oil to ensure a golden finish.

• 9

  Bake for 25-30 minutes, or until the phyllo is golden brown and the custard center is firm and no longer jiggles.

• 10

  Let the pie rest for 5 minutes before serving to allow the custard to set completely.