- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.4
- Total Fat: 9.9 g
- Cholesterol: 116.0 mg
- Sodium: 727.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.2 g
- Protein: 20.1 g
Kale, Spinach, & Mushroom PieSubmitted by: DAISYGIRLATX
IntroductionWhole wheat Fillo dough filled with greens, mushroom, & cheese. Whole wheat Fillo dough filled with greens, mushroom, & cheese.
2 tsp. Olive oil
2 small onions, chopped
4 cloves garlic, chopped
8 oz. mushrooms, chopped
1 bunch kale, blanched & chopped
16-oz. bag frozen chopped spinach, thawed
1/2 cup feta cheese crumbles
1 c. low-fat cottage cheese
1 T. dried dill
2 eggs, beaten
salt & pepper to taste
8 sheets whole wheat phyllo dough, thawed
Canola oil spray
Meanwhile, heat pot of salted water to boiling. Add kale and cook until stems are soft. Drain and run cold water over to stop cooking. When cool enough to handle, chop finely.
Heat oven to 350.
Squeeze spinach & kale dry, add to medium size bowl with mushroom mixture. Add cottage and feta cheeses and dill. Season to taste with salt & pepper. Add beaten eggs, stir well.
Lightly spray 9 x 13 baking dish with cooking spray. Lay 1 sheet of phyllo dough on the bottom. Lightly spray sheet with cooking spray. Layer another sheet on top and spray with cooking spray. Continue until you've used 4 sheets (they'll go up the side a little). Make sure to keep remaining sheets covered.
Spread spinach mixture on top of phyllo. Top with 4 sheets of phyllo dough, spraying each sheet with cooking spray.
Bake in 350 oven until golden brown, about 35-40 minutes.
Makes 4 HUGE servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DAISYGIRLATX.