Spinach Pie

Based on the traditional Greek dish spanakopita, our interpretation will make a spinach lover out of anyone. Make sure that the spinach is washed very well, or use two 10-ounce packages of frozen chopped spinach.

• 2 teaspoons olive oil
• 12 scallions, sliced
• Two 10-ounce packages fresh spinach,
• cleaned and coarsely chopped
• 3/4 cup crumbled feta cheese
• 2/3 cup low-fat cottage cheese
• 1/2 cup minced dill
• 2 eggs, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 6 sheets phyllo dough, thawed if frozen

Preheat the oven to 350oF. Spray an 8" square baking pan with nonstick cooking spray. In a medium nonstick skillet, heat the oil. Add the scallions; cook, stirring, 1 minute. Add the spinach; cook, stirring as needed, until just wilted, 3-5 minutes. Transfer to a medium bowl; stir in the
cheeses, dill, eggs and pepper. Spray 1 phyllo sheet with nonstick cooking spray; top with another sheet and spray it. Line the baking pan with these 2 sheets, letting the edges hang over the sides. Spread the spinach mixture over the phyllo. Cover the filling with the remaining 4
sheets, spraying each sheet and tucking them into the pan. Fold in the outside sheets. Bake until golden, 30-35 minutes.

Makes 4 servings
6 PTS

PER SERVING: 264 Calories, 12 g Total Fat, 5 g Saturated Fat, 127 mg Cholesterol, 676 mg Sodium, 24 g Total Carbohydrate, 4 g Dietary Fiber, 17 g Protein, 299 mg Calcium