NUTRITION

SERVINGS

INGREDIENTS

10 oz frozen chopped spinach

1.5 oz feta cheese

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 sheets phyllo dough

0.5 tsp extra virgin olive oil

2 tbsp fresh dill

2 stalks green onions

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 6x6 inch baking dish with half of the olive oil.

• 2

  Thaw the frozen spinach completely and place it in a clean kitchen towel, squeezing forcefully until every drop of excess moisture is removed.

• 3

  In a large mixing bowl, whisk together the liquid egg whites and non-fat Greek yogurt until smooth and well combined.

• 4

  Stir in the finely chopped fresh dill, sliced green onions, sea salt, black pepper, and ground nutmeg.

• 5

  Fold the dry, squeezed spinach and crumbled feta cheese into the egg mixture until evenly distributed.

• 6

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

• 7

  Place the second sheet of phyllo on top, rotating it slightly to cover more surface area of the dish.

• 8

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

• 9

  Gently fold the overhanging edges of the phyllo dough back toward the center to create a rustic crust.

• 10

  Bake for 30 to 35 minutes until the filling is set and the phyllo pastry is a deep golden brown.

• 11

  Allow the pie to rest for 5 minutes before slicing into squares to serve.