NUTRITION

SERVINGS

INGREDIENTS

2 sheets Phyllo dough

2 cups Fresh spinach

2 large Eggs

0.75 cup Egg whites

1.5 oz Feta cheese

0.25 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.25 cup Green onions

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

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

• 3

  In a medium mixing bowl, whisk together the eggs, egg whites, non-fat Greek yogurt, sea salt, black pepper, and ground nutmeg until the mixture is smooth and well combined.

• 4

  Stir the sautéed spinach and onion mixture into the egg bowl, then fold in the crumbled feta cheese and chopped fresh dill.

• 5

  Lightly brush a small oven-safe baking dish (about 6 inches) with a small amount of the olive oil.

• 6

  Layer the phyllo dough sheets into the dish one at a time, lightly brushing each sheet with the remaining olive oil and allowing the edges to hang over the sides of the dish.

• 7

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

• 8

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

• 9

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