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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 12.6 g
  • Cholesterol: 72.0 mg
  • Sodium: 605.4 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.4 g

View full nutritional breakdown of Spinach Cheese Pie calories by ingredient
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Spinach Cheese Pie

Submitted by: DILBERTA

Introduction

I got this recipe from a friend, who modified the original recipe just a bit. This one has no lemon and I LOVE it. It also is GREAT re-heated. I got this recipe from a friend, who modified the original recipe just a bit. This one has no lemon and I LOVE it. It also is GREAT re-heated.
Number of Servings: 8

Ingredients

    18 ounces baby spinach (24 cups/510 grams)
    2 eggs
    3/4 cup egg substitute
    1/2 cup water
    8 ounces reduced-fat feta cheese
    3 cloves garlic, minced
    1/2 cup onion, minced (about 1/2 a medium onion)
    4 tablespoons unsalted butter, melted
    15 phyllo dough sheets (sometimes spelled fillo)

Tips

Do not open the sealed wax paper around the phyllo dough until you are ready to begin layering it in the pan as it will dry out very quickly.


Directions

PREHEAT oven to 350


IN a very large bowl add the spinach, eggs, egg substitute, feta cheese and garlic. Mix well with your hands.


VERY lightly butter the bottom of a 9x13-inch pan. Lay down one sheet of phyllo dough and then lightly brush the sheet with butter. Continue layering the dough until you have layered 5 sheets.


OVER the phyllo dough add 1/2 of the spinach/cheese mixture. Sprinkle with half of the minced onion. Then add the remaining spinach/cheese mixture and then the rest of the onion.


LAYER the final 10 sheets of phyllo dough over the spinach one sheet at a time, brushing each sheet lightly with butter as you go. When the final sheet is in place, brush on all of the remaining butter, especially around the edges.


BAKE for approximately 55 minutes until the top is very golden brown.

Serving Size: Makes 8 very hearty servings






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