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- ¼ pound crumbled Greek feta
- ½ cup ricotta or fresh Greek anthotyro cheese
- 4 whole eggs, separated
- 3 tablespoons very finely chopped scallion
- 1 cup finely chopped fresh spinach
- ¼ cup finely chopped fresh dill
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
- 4 egg whites
Directions:View on Cookstr
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