Spinach, Feta, and Artichoke Bake

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Artichoke Hearts

  Quartered - Giant

  ¾ cup or 297g

• Red bell pepper

  Sweet, raw

  ⅓ cup, chopped or 50g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dill

  Fresh

  1 tbsp or 0.6g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Egg white

  Raw, fresh eggs

  4 egg white (separated from yolk) or 160g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat the oven to 375°F. Grease a 9 x 13 baking dish with cooking spray.
2. In a small bowl combine
 spinach, scallions, chopped artichokes, diced red pepper, garlic and dill. Pour into
 the casserole dish spreading evenly.
3. In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.  
4. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.

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