NUTRITION

SERVINGS

INGREDIENTS

1 sheets Phyllo dough

2 cups Fresh spinach

1.5 oz Feta cheese

2 large Eggs

1 cup Egg whites

0.25 cup Green onions

1 tbsp Fresh dill

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

PREPARATION

• 1

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

• 2

  Sauté the fresh spinach and sliced green onions in a pan over medium heat until completely wilted and tender.

• 3

  Place the cooked spinach in a clean kitchen towel and squeeze firmly to remove all excess liquid to prevent a soggy crust.

• 4

  In a large mixing bowl, whisk the whole eggs and egg whites together until smooth and slightly frothy.

• 5

  Fold in the crumbled feta cheese, chopped fresh dill, sea salt, black pepper, and ground nutmeg.

• 6

  Stir the squeezed spinach and onions into the egg mixture until the filling is well combined.

• 7

  Lay one sheet of phyllo dough into the prepared dish, allowing the edges to hang over, and lightly brush with the remaining oil.

• 8

  Place the second sheet of phyllo on top, then pour the spinach and egg mixture into the center.

• 9

  Fold the overhanging phyllo edges back over the filling and bake for 25 to 30 minutes until the center is set and the pastry is golden brown.

• 10

  Remove from the oven and let the pie rest for five minutes to allow the filling to firm up before slicing into squares.