NUTRITION

SERVINGS

INGREDIENTS

10 oz frozen spinach

1 large egg

0.75 cup egg whites

2 oz feta cheese

2 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 medium scallions

4 sheets phyllo dough

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a tiny drop of olive oil.

• 2

  Place the thawed frozen spinach into a clean kitchen towel or nut milk bag and squeeze with significant force until all excess water is removed and the spinach is very dry.

• 3

  In a medium mixing bowl, whisk together the large egg and egg whites until smooth.

• 4

  Stir in the crumbled feta cheese, finely chopped scallions, minced fresh dill, sea salt, black pepper, and garlic powder.

• 5

  Fold the squeezed dry spinach into the egg and cheese mixture until the greens are evenly distributed.

• 6

  Lay one sheet of phyllo dough into the bottom of the prepared baking dish, lightly brushing the surface with a small amount of olive oil, and repeat this process with the remaining three sheets.

• 7

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

• 8

  Gently fold the overhanging edges of the phyllo dough back over the top of the filling to create a rustic, crumpled border.

• 9

  Place the dish in the oven and bake for 30 to 35 minutes until the center is firm and the phyllo pastry has turned a deep golden-brown and crispy texture.

• 10

  Allow the pie to cool for 5 minutes before slicing to let the protein-rich filling set properly.