EASY SPINACH PIE

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
Salt and freshly ground black pepper
1/4 cup fat-free, reduced-sodium chicken broth
1/4 cup chopped fresh dill (4 tsp. crumbled dried), or to taste

Preheat oven to 400 degrees F. Coat an 8-inch spring-form pan with spray. Set aside.

Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil.

In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough. Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer.

Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into 8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward.

Serve warm or at room temperature.

TO MAKE AHEAD:
If desired, pie can be stored up to 24 hours by covering with foil or plastic wrap and refrigerating. Bring to room temperature before serving, or reheat in oven or microwave.

Makes 6 servings

Per serving: 84 calories, 2 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate, 8 g. protein, 5 g. dietary fiber, 209 mg. sodium.

Source: the American Institute for Cancer Research