NUTRITION

SERVINGS

INGREDIENTS

7 oz Egg whites

1 oz Feta cheese

2 cup Fresh spinach

0.5 cup Non-fat Greek yogurt

1 sheets Phyllo dough

0.5 tsp Extra virgin olive oil

0.25 cup Green onions

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a skillet over medium heat, add the olive oil and sauté the minced garlic and sliced green onions for 2 minutes until fragrant.

• 3

  Add the fresh spinach to the skillet and cook until completely wilted. Transfer the spinach to a clean kitchen towel and squeeze out all excess moisture to prevent a soggy crust.

• 4

  In a medium mixing bowl, whisk together the egg whites, crumbled feta cheese, chopped dill, sea salt, black pepper, and nutmeg.

• 5

  Stir the squeezed spinach into the egg white mixture until well combined.

• 6

  Lightly coat a small oven-safe baking dish with oil. Lay one sheet of phyllo dough in the dish, allowing the edges to hang over. Lightly mist with oil and place the second sheet on top, rotating it slightly to cover the corners.

• 7

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

• 8

  Fold the overhanging edges of the phyllo over the top of the filling, leaving the center slightly exposed.

• 9

  Bake for 25 to 30 minutes, or until the phyllo is a deep golden brown and the egg filling is firm and set.

• 10

  Allow the pie to cool for 5 minutes before slicing. Serve with a side of non-fat Greek yogurt for dipping or dolloping.