Pie Style- Spanakopita

I have been on a major Greek food kick lately.

It happens to me regularly.

Just the other night The Man and I went out to get some Greek food and all the flavors came rushing back to me.
One of our favorite appetizers is the Spanakopita. It looks hard to say, but don’t let the name fool you, it’s really easy to make.
You want even better news? This method of baking the Spanakopita in Phyllo dough is a much healthier version than anything you’ll find at a restaurant.

Start off by just chopping up 4 scallions. That’s the white and light green part of the green onion.

Give them a good chop-chop.

Get some fresh dill, {and that’s important} and give it a little snip-snip.

Then toss both the green onion, and dill into a large bowl.

Add some reduced fat feta cheese and some low fat ricotta cheese to said large bowl.

Add one egg that has been slightly beaten.

Thaw a package of frozen spinach and drain it thru a mesh strainer and squeeze all the water out.

Add it to the bowl with all the other ingredients and give it a good mix.

Spray your baking dishes with cooking spray with olive oil.

Cut your phyllo dough in half width wise and carefully spray both sides of one sheet. Place it into your baking dish and repeat with 4 more sheets, remembering to lightly spray each sheet. Make sure to place the corners at different angles so the dough makes a crust all the way around the dish.

*When working with phyllo dough use caution to not let it dry out. Keep it covered with plastic wrap and a damp paper towel when you’re not using it.*

Once you’ve got your base laid out, spread the spinach mixture on top of the phyllo dough.

Just about 1/2 inch to 3/4 of an inch deep, depending on your dish.

With the remaining phyllo dough lightly spray each piece then carefully crumple it and lay it on top of the filling. Repeat with the remaining dough until the filling is covered.

Bake until the filling is heated through and the phyllo is golden brown and crispy.

I’m not kidding, this little appetizer makes Pop-Eye go nuts!

The combination of the dill and feta in the filling are bold and refreshing. Top that off with the flaky phyllo and you’re in business. It’s such a pretty and elegant dish, that barely takes any effort on your part.

Serve it up with some Tzaziki sauce {recipe coming soon} and I’ll be your best friend!

Pie Style- Spanakopita
recipe adapted from WW Magazine

Ingredients:
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup low fat ricotta cheese
4 scallions, finely chopped
1/3 cup reduced-fat feta cheese
1/4 cup snipped fresh dill
1 large egg, lightly beaten
1/4 tsp salt
12 sheets (9×14-inch) frozen phyllo dough, thawed and cut in half.

Directions:
Preheat oven to 375 degrees F.

Combine all ingredients except phyllo dough in a large bowl and mix until combined.

Spray 4 baking dishes (approximately 4″x3″) with nonstick spray.
*Use smaller dishes or a larger one if you prefer, you’ll just want to make a crust of phyllo on the bottom and on the top of the filling*
Lightly spray a single sheet of phyllo dough with the cooking spray and lay it on the bottom of the baking dish. Repeat with 4 more pieces of dough, making sure to lay the dough at different angles so the corners come up and create a side crust all the way around the dish.

Fill the baking dish about 1/2″ - 3/4″ with filling and spread out evenly.

Top with 4 more pieces of lightly sprayed phyllo. Crumple each piece carefully and lightly place on top of the filling.

Bake for approximately 20-25 minutes till the filling is cooked through and the phyllo is golden brown and flaky. Let stand for 10 minutes before serving.

Enjoy!

Comments

  1. raquel@erecipe says:

    wow looks perfect for an appetizer I am excited to try it.

  2. Miriam @ Sometimes I Veg says:

    My biggest problem would be that I wouldn't want it as an appetizer, I would want a whole lot more of it. It looks great.

  3. Mmmmm, love spanakopita and this looks like an easy way to make it.

  4. You had me at Spanakopita ! Looks fab

Speak Your Mind

*

Current ye@r *