NUTRITION

SERVINGS

INGREDIENTS

10 oz frozen spinach, thawed and squeezed dry

1.5 oz feta cheese, crumbled

0.75 cup liquid egg whites

1 large egg

0.25 cup non-fat Greek yogurt

2 sheets phyllo dough

0.5 tsp extra virgin olive oil

0.25 cup yellow onion, finely diced

1 clove garlic, minced

1 tbsp fresh dill, chopped

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) and line a baking sheet with parchment paper.

• 2

  In a small non-stick skillet, sauté the diced onion and minced garlic with a teaspoon of water over medium heat until translucent and fragrant.

• 3

  In a large mixing bowl, combine the thoroughly squeezed spinach, crumbled feta, Greek yogurt, egg whites, whole egg, dill, sea salt, black pepper, and nutmeg.

• 4

  Lay one sheet of phyllo dough on the prepared baking sheet and lightly brush or spray with the olive oil.

• 5

  Place the second sheet of phyllo directly on top of the first.

• 6

  Spoon the spinach and egg mixture onto one half of the phyllo dough, leaving a 1-inch border at the edges.

• 7

  Fold the empty half of the phyllo over the filling to create a large rectangular pocket, then crimp the edges with a fork to seal.

• 8

  Bake for 25 to 30 minutes, or until the phyllo is deeply golden and the filling is set and firm to the touch.

• 9

  Allow the pie to cool for 5 minutes before slicing into triangles and serving.