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Spanokopita

Recipe Introduction


I've made this lower fat than the originals.





List of Ingredients



• 2 packages chopped spinach, drained
  
• 1 large onion, chopped
  
• 3 eggs, beaten (or 1 carton egg-substitute)
  
• 8 ounces fat-free yogurt
  
• 1 cup fat-free cottage cheese, drained 1 hour
  
• 1 cup mozzarella
  
• 1/4 cup Parmesan cheese
  
• 2 ounces feta cheese, crumbled
  
• 1/4 cup soft bread crumbs
  
• dash cayenne
  
• 1 package phyllo dough, thawed
  
• Olive oil spray
  






Instructions



1. Saute the onion in a little olive oil. Add spinach and remove from heat. Cool. Add remaining ingredients except phyllo.
   
   
2. Unfold the phyllo dough. Cut into thirds lengthwise. Finish unfolding as you work. Spray olive oil (or melted butter) to moisten phyllo. Work with only 1-2 strips at a time to prevent dough from drying out. Keep reserved dough covered with a slightly dampened clean dish towel.
   
   
3. Start at one end of a strip. Place 1 tablespoon of the spinach mixture on the strip. Turn to form a triangle--similar to folding the flag. Roll to bottom of strip maintaining the triangle.
   
   
4. Bake at 350 degrees for 25 minutes.
   
   






Final Comments


This is Greek, but crossing ethnic lines, we serve this with Mexican salsa. Sometimes I'll use a marinara sauce.

The filling makes a good spinach casserole. See Vegetables on this site.