NUTRITION

SERVINGS

INGREDIENTS

10 oz frozen chopped spinach

0.75 oz feta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup non-fat Greek yogurt

1 sheets phyllo dough

0.5 tbsp extra virgin olive oil

2 tbsp fresh dill

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp ground nutmeg

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Ensure the spinach is completely thawed and squeezed in a kitchen towel to remove all excess moisture.

• 3

  In a medium skillet, sauté the diced onion and minced garlic in half of the olive oil over medium heat until translucent.

• 4

  In a large bowl, whisk together the egg, egg whites, Greek yogurt, sea salt, black pepper, and nutmeg.

• 5

  Stir the squeezed spinach, sautéed onions, crumbled feta, fresh dill, and lemon juice into the egg mixture until well combined.

• 6

  Lightly brush a small baking dish with a touch of olive oil.

• 7

  Lay one sheet of phyllo dough into the dish, allowing the edges to overhang, and lightly brush with olive oil.

• 8

  Place the second sheet of phyllo dough on top, rotating it slightly to cover different angles.

• 9

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

• 10

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

• 11

  Bake for 30-35 minutes until the phyllo is golden brown and the egg filling is set.

• 12

  Let rest for 5 minutes before slicing and serving.