NUTRITION

SERVINGS

INGREDIENTS

2 sheets phyllo dough

6 oz egg whites

1 large egg

1.5 oz feta cheese

0.25 cup nonfat Greek yogurt

2 cups fresh spinach

2 whole scallions

1 clove garlic

0.5 tsp lemon zest

0.5 tsp dried oregano

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a 6-inch oven-safe skillet or small baking dish with a drop of olive oil.

• 2

  In a medium pan over medium heat, sauté the chopped scallions and minced garlic in 0.5 tsp of olive oil for 2 minutes until fragrant.

• 3

  Add the fresh spinach to the pan and cook until completely wilted, then transfer to a colander and press out all excess moisture with a spoon.

• 4

  In a mixing bowl, whisk together the large egg, egg whites, Greek yogurt, lemon zest, oregano, sea salt, and black pepper until smooth.

• 5

  Stir the wilted spinach and crumbled feta cheese into the egg mixture until evenly distributed.

• 6

  Lay one sheet of phyllo dough into the prepared baking dish, brush lightly with the remaining olive oil, and layer the second sheet on top, allowing edges to overhang.

• 7

  Pour the spinach and egg mixture into the center of the phyllo and gently fold the overhanging edges toward the center to create a rustic border.

• 8

  Bake for 25-30 minutes until the filling is set and the phyllo crust is beautifully golden brown and flaky.