Recipe of the Month: December
(Greek Spinach Pie)
Serves: 8
Calories: 325
Fat: 9g
Ingredients:
A Family Favorite from the Staff of BodyTrends.com
• 1 Medium onion
• 2 green onions (scallions)
• 2 tsp of olive oil
• 1 10 oz package of frozen chopped spinach, thawed
• 1 12 oz container of 1 % cottage cheese (low fat)
• 1 8 oz package of lite cream cheese (neufachatel)
• 1/2 cup crumbled low fat feta cheese (about 2 oz.)
• 1 Tablespoon of minced fresh dill
• 1/4 tsp ground black pepper
• 3 egg whites
• 1 16 oz. package of phyllo (thawed)
• 1/2 cup butter (cannot be low fat variety), melted
• Green onions for garnish
How to:
1. Chop onion and thinly slice green onions. In a 1 O” skillet over medium heat, in hot olive oil,
cook onion and green onion until tender and golden. Remove from heat.
2. Drain spinach and squeeze dry. To onion mixture in skillet, add spinach, cottage cheese, dill,
pepper and egg whites. Mix well.
3. Remove half of phyllo sheets from package. Keep the remaining phyllo wrapped with plastic
wrap to keep from drying out. Brush the bottom and sides of a 13″ x 9″ baking dish with some
melted butter. Place 2 sheets of phyllo dough in the baking dish, pressing phyllo against the
side of the dish. Brush with a little butter.
4. Repeat layering and brushing until first half of phyllo is used.
5. Preheat oven to 350° F. Spread spinach mixture evenly over phyllo in baking dish. Unwrap
remaining phyllo and place 2 sheets over spinach mixture, letting edges hang over the sides of
dish; brush with a little melted butter, making sure to moisten edges. Repeat layering with
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remaining phyllo and butter.
6. Gently roll edges of phyllo that are hanging over the dish inward to form an attractive border.
7. Bake 45 minutes or until crust is golden and filling is hot. Remove from oven and let stand 1 O
minutes. Garnish with green onions.