• Lighter Spanakopita (Greek Spinach Pie)

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    • 1/4 c. Chicken Broth Reduced Fat
    • 1/4 c. Onions Minced
    • 2 x cloves Garlic Chopped
    • 2 c. Cooked Spinach Minced
    • 2 c. Nonfat Cottage Cheese
    • 1/4 c. Egg Substitute
    • 2 Tbsp. Feta Cheese Crumbled
    • 1/4 tsp Nutmeg
    • 1 1/2 Tbsp. Diet Margarine
    • 3 Tbsp. Bread Crumbs
    • 6 x Phyllo Pastry


    1. Heat the broth in a medium skillet. Add in the onions and garlic, and saute/fry till tender, about 3 min.
    2. In a large bowl, combine the onions, garlic, spinach, cottage cheese, egg substitute, feta and nutmeg.
    3. Heat the margarine in a small saucepan. Lightly brush the bottom and sides of an 8 x 8 x 2-inch baking dish with the margarine. Sprinkle the bottom with 1 Tbsp of bread crumbs.
    4. Cut the phyllo in half cross-wise. Place 1 piece in the baking dish and sprinkle it with 1 teaspoon bread crumbs. Place another piece on top of the first and brush with 1 tsp of margarine. Repeat with 2 more phyllo pcs. Spread the spinach mix proportionately over the phyllo. Cover with 1 phyllo piece and sprinkle with 1 tsp of bread crumbs. Place another piece on top and brush with the remaining tsp. of margarine. Repeat the sequence with the remaining 2 phyllo pcs.
    5. Cut the spanakopita diagonally to create 4 triangles. Bake at 350 degrees till golden brown, about 20 min. Allow to cold 10-15 min.
    6. NOTES :

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