NUTRITION

SERVINGS

INGREDIENTS

10 oz fresh spinach

1.5 oz feta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

3 sheets phyllo dough

0.5 tbsp extra virgin olive oil

2 tbsp fresh dill

1 clove garlic

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 lightly grease a small oven-safe baking dish with a drop of olive oil.

• 2

  Sauté the fresh spinach and minced garlic in a large skillet over medium heat until the spinach is completely wilted.

• 3

  Transfer the cooked spinach to a clean kitchen towel or fine-mesh strainer and squeeze out as much liquid as possible to ensure a crisp crust.

• 4

  In a medium mixing bowl, whisk together the egg, liquid egg whites, Greek yogurt, sea salt, black pepper, and ground nutmeg until smooth.

• 5

  Stir in the crumbled feta cheese, chopped fresh dill, and the squeezed-dry spinach until the mixture is well combined.

• 6

  Lay one sheet of phyllo dough into the prepared baking dish, letting the edges hang over the sides, and brush very lightly with a small amount of olive oil.

• 7

  Repeat the layering process with the remaining two sheets of phyllo dough, brushing lightly with oil between each layer.

• 8

  Pour the spinach and egg filling into the center of the phyllo sheets, spreading it out evenly.

• 9

  Fold the overhanging edges of the phyllo dough over the top of the filling to create a rustic border.

• 10

  Brush the top of the folded dough with the remaining olive oil to help it brown.

• 11

  Bake for 30 to 35 minutes until the phyllo is deeply golden brown and the egg filling has completely set in the center.

• 12

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