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Spinach Feta Pesto Egg White Casserole

The following is a tasty high protein recipe from my friend and UFE Pro Physique Athlete Anita Walter.  She posts a ton of recipes on her Instagram:@anita_walter_8 and I highly recommend following her for more great ideas.



The following ingredients will make six servings.


4 cups fresh baby spinach, torn

5 oz. light feta cheese (Ziggy's), crumbled

10 oz. grape tomatoes, halved

1/4-cup pesto sauce (Classico)

1-litre egg whites (President's Choice Blue Menu)


Cooking Instructions

Lightly coat a 9"x13" baking dish with non-stick cooking spray.  Tear the fresh spinach as you layer it evenly in the bottom of the baking dish.  Add the tomatoes and feta cheese.  In a separate bowl, whisk together the egg whites and pesto sauce.  Pour over the vegetables and cheese.  Using a fork or a spatula, press the vegetables and cheese gently down to cover with the egg white mixture (prevents drying out or crisping up).  Bake at 350F for 50 minutes.


Approximate Nutritional Information per serving:

Total Calories: 193

Net Carbs: 2.6 g

Fat: 7.8 g

Protein: 25.8 g



Anita Walter (UFE Pro Physique Athlete)

Natural Bodybuilder

Studied at Bayesian Bodybuilding 

Instagram: @anita_walter_8

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