SKINNY SPANAKOPITA (GREEK SPINACH PIE)
8:06 AM |
1 lb phyllo, frozen (you can use ½ lb to save some extra calories)
2 (10 oz.) pkgs. frozen spinach
1 lb. cheese – I used a 6 oz container of feta, and 12 oz
of low fat cottage cheese
¼ tsp. salt
6 eggs, well beaten
1 cup onion, finely chopped
¼ cup leeks or scallions, finely chopped
¼ cup fresh dill, minced
¼ cup fresh parsley, minced
½ cup oil
½ stick butter
Defrost phyllo dough 2 hours ahead of time, then keep it
cool until ready to use.
Defrost spinach by placing in a fine colander, and let
thaw. Press out as much water as you can. Mix cheese, eggs, salt, onion,
leeks, herbs, and spinach in a bowl. Set aside.
Melt the oil and butter in a small sauce pot. Using a
pastry brush, generously grease up a square or rectangle cake pan using the
butter/oil mixture.
Gently unwrap the phyllo. Take the top half of the
phyllo, and cover the rest until you are ready to use it (phyllo dries out
quickly). Layer the bottom of the pan one phyllo sheet at a time, carefully
brushing on the butter/oil mixture in between each layer. Be sure to let the
pyhllo hang over the edges – don’t trim it off!
Spread all the spinach mixture evenly over the phyllo,
including the corners. Cover with remaining phyllo using the same method as
before.
Roll the overhanging edges and tuck them in around the inside edges of the pan. Brush the
top with oil. Bake at 350 degrees for 50-60 minutes.
{Image by Triple Max Tons}
{Image by Triple Max Tons}
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3 comments
oeh really want to try this nonguilty spinach pie,
ReplyDeletei love spinach pie
soo yummy..thanks!!!
ReplyDeleteYeah...I need to make this. I love spanakopita so freaking much. Once I ate so much of it that it aggravated an unknown kidney stone and put me in the emergency room. And I still eat them! That's got to be true love. Or insanity.
ReplyDeleteThanks for leaving a sweet little note...I love reading them triple max tons!