NUTRITION

SERVINGS

INGREDIENTS

8 oz Frozen spinach

2 large Eggs

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 oz Feta cheese

1 sheet Phyllo dough

0.5 tsp Olive oil

0.25 cup Scallions

1 tbsp Fresh dill

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

  Thaw the frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel until the spinach is very dry.

• 3

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

• 4

  Fold in the dried spinach, crumbled feta cheese, chopped scallions, fresh dill, sea salt, black pepper, and ground nutmeg.

• 5

  Lightly brush a small oven-safe baking dish with one teaspoon of the olive oil.

• 6

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

• 7

  Place the second sheet of phyllo on top at a different angle to cover more surface area and brush again with oil.

• 8

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

• 9

  Gently fold the overhanging edges of the phyllo dough back over the filling, leaving the center slightly exposed for a rustic look.

• 10

  Bake for 30 to 35 minutes until the egg filling is fully set and the phyllo crust is deep golden brown and crispy.