Spinach Pie � Greek Spanakopita
Source of Recipe
WeightWatchers.ca
Recipe Introduction
Flaky crust and a gooey cheese filling
List of Ingredients
18 serving cooking spray, or enough to coat pan and dough
2 tsp olive oil
30 oz chopped frozen spinach, thawed and squeezed to remove excess water
1 cup onion(s), finely chopped
2 Tbsp parsley, fresh, chopped
1/8 tsp ground nutmeg
8 oz fat-free egg substitute
4 oz feta cheese, crumbled
1 Tbsp grated Parmesan cheese
1/4 tsp table salt
1/4 tsp black pepper
1 pound phyllo dough, frozen, thawed according to package directions Recipe
Coat a 9 X 13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.
Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat oven to 375�F. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom. Yields 1 square per serving.
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