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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 262.4
  • Total Fat: 16.6 g
  • Cholesterol: 93.5 mg
  • Sodium: 412.7 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.2 g

View full nutritional breakdown of Non Feta Sspanakopita calories by ingredient
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Non Feta Sspanakopita

Submitted by: HSAMPSONIS

Introduction

This usually is made with 1/2 lb. pf Feta cheese. I had run out and could not get to the store so I used Parmesan & Provolone... This usually is made with 1/2 lb. pf Feta cheese. I had run out and could not get to the store so I used Parmesan & Provolone...
Number of Servings: 21

Ingredients

    Ingredients:

    Spinach, frozen, 2 package (10 oz) yields (remove)
    Scallions, raw, 4 medium (4-1/8" long) (remove)
    Provolone Cheese, 4 oz (remove)
    Parmesan Cheese, grated, 4 oz (remove)
    Cottage Cheese, Nonfat, 16 oz (remove)
    Egg, fresh, 6 large (remove)
    Milk, nonfat, .5 cup (remove)
    *filo pastry, 454 gram(s) (remove)
    Butter, unsalted, 4 tbsp (remove)
    Unsalted Butter melted Enough to brush on the filo leaves

Tips

I use # 7 thick filo which on has 16 sheets and the thinner filo has 24 sheets...
Cut the top of the filo to desired size (2x3) before placing in oven to illuminate the cooked filo from crumbling.


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Directions

preheat oven to 400 then when placing the pan in the oven turn down to 350
Combine spinach, scallions, cottage cheese, cheese, eggs, Flour, milk, 4 tbsp butter and salt if needed mix thoroughly

6 sheets for the top

use 9x14 pan

Brush butter on each leaf before placing in pan. it will go up and over the sides of the pan

pour spinach filling into the pan then Brush with butter the rest of the leaves over the top. Then Turn edges back over and Brush with butter over entire top leaf.
Bake for and hour or as long as it take to brown top.



Serving Size: 21 3x2.25 peices

Number of Servings: 21

Recipe submitted by SparkPeople user HSAMPSONIS.






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