Ingredients
- 1½ lbs. spinach, stemmed
- 1½ tsp. canola oil
- 1 leek, white part only, thinly sliced
- 2 cloves garlic, minced
- 2 tsp. lemon juice
- ¾ tsp. oregano
- ⅛ tsp. pepper
- 3 egg whites
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Instructions
- Preheat oven to 350ºF. Coat an 8"x8" baking dish with cooking spray and set aside.
- In a large pot, bring a small amount of water to a boil. Reduce heat to medium, add spinach, cover, and cook until the spinach is wilted (3-5 minutes). Drain and squeeze the spinach dry. Chop and place in a large bowl.
- Heat oil in a small skillet over low heat. Sauté the leek and garlic until tender (10 minutes). Add the leek mixture to the spinach. Stir in the lemon juice, oregano, and pepper.
- In another large bowl, beat the egg whites until foamy using a mixer. Fold into the spinach mixture.
- Pour the mixture into the prepared pan and bake until set (35-40 minutes). Let set 10 minutes before cutting into 2" squares to serve.