NUTRITION

SERVINGS

INGREDIENTS

3 sheets phyllo dough

1.5 cups cooked spinach

1.5 oz feta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 tbsp fresh dill

2 stalks green onions

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly brush a small oven-safe baking dish with the olive oil.

• 2

  Place the cooked spinach in a clean kitchen towel and squeeze firmly until all excess moisture is removed and the spinach is very dry.

• 3

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

• 4

  Fold in the dried spinach, crumbled feta cheese, chopped dill, sliced green onions, garlic powder, sea salt, and black pepper.

• 5

  Lay one sheet of phyllo dough into the baking dish, allowing the edges to hang over the sides, and repeat with the remaining two sheets.

• 6

  Pour the high-protein spinach and egg mixture into the center of the phyllo-lined dish.

• 7

  Gently fold the overhanging edges of the phyllo dough over the top of the filling to create a rustic border.

• 8

  Bake for 30 to 35 minutes until the egg filling is completely set and the phyllo pastry is deeply golden and crisp.

• 9

  Allow the pie to cool for 5 minutes before slicing and serving.