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Spanakopita (Greek Spinach Pie) |
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Serves: 12 Print this RecipePreparation time: 25 minutes Cooking time: 40 minutes Serves: 12 Serving size: 1/12 recipe Packed with spinach, Spanakopita is a great way to eat your vegetables—were it not for the rich feta cheese and butter-doused layers of phyllo pastry. We’ve cut the fat (and the feta) and boosted flavor with dill, parsley, and lemon zest. And, instead of butter between the pastry layers, a thin layer of butter-oil blend and some bread crumbs does the trick. 1 teaspoon olive oil 1 bunch green onions, white and green parts, chopped (about 1 cup) 2 pounds fresh spinach, washed, steamed and chopped (or 3 10-oz pkg frozen chopped spinach, thawed) 2 eggs, beaten 4 ounces crumbled feta cheese 1/2 cup low-fat (1%) cottage cheese 1 cup chopped fresh parsley 1/2 cup chopped dill, fresh 1 tablespoon grated lemons zest 2 tablespoons unsalted butter 2 tablespoons canola oil 8 sheets phyllo dough, thawed if frozen 3 tablespoons plain dried bread crumbs 1. In a large skillet, heat the oil. Add the green onions and cook, stirring as needed, until softened, about 8 minutes. Let cool slightly. 2. In a large bowl, combine the spinach, eggs, feta, cottage cheese, parsley, dill, and zest; stir in the cooled onions. 3. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. 4. In a small microwave-safe bowl, melt the butter; stir in the oil and set aside. 5. Lay the phyllo dough on a work surface; cover with plastic wrap, then a damp towel. Carefully remove 1 sheet, immediately replacing the cover on the remaining phyllo, and place in and up the sides of the prepared pan. Brush lightly with the butter mixture and sprinkle with a thin layer of bread crumbs. Repeat with 3 more phyllo sheets, then spread the spinach mixture over the layered phyllo. Top with 4 more sheets, brushing each one with the oil mixture and sprinkling all but the top layer with the crumbs. 6. Roll the overhanging phyllo from the sides to form a border all along the pie. Carefully cut the pie into 12 pieces, cutting nearly through to the bottom (don’t cut all the way through, or the filling will leak out into the pan). Bake until lightly browned and crisp, about 40 minutes. Let stand a few minutes, then cut completely. Exchanges 1 Starch 1 1/2 Fat Calories 157 Calories from Fat 73 Total Fat 8g Saturated Fat 3g Cholesterol 49mg Sodium 287mg Carbohydrate 15g Dietary Fiber 2g Sugars 2g Protein 7g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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