Monday, December 7, 2009

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

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