1 crushed garlic clove
2 tablespoons olive oil
1 cup finely chopped fresh spinach
200 grams shredded mozzarella cheese
12 black olives, pitted and chopped
8 slices of white bread, crust removed
3 egg whites
1 teaspoon dried oregano
1/2 cup skimmed milk
Salt to taste
1 crushed garlic clove
2 tablespoons olive oil
1 cup finely chopped fresh spinach
200 grams shredded mozzarella cheese
12 black olives, pitted and chopped
8 slices of white bread, crust removed
3 egg whites
1 teaspoon dried oregano
1/2 cup skimmed milk
Salt to taste
Heat 1 tablespoon olive oil in a pan and sauté the garlic until fragrant
Add the chopped spinach and cook for 2 minutes
Remove from heat, then combine the cooked spinach with the mozzarella cheese and black olives in a bowl
Fill the bread slices with this mixture
In another bowl, whisk together the egg whites, milk, oregano, and salt
Brush the turnovers on both sides with this mixture
Heat the remaining olive oil in a skillet and cook the turnovers until golden brown on one side and cooked through on the other
Press gently to toast and slightly melt the cheese
Serve hot.
