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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 77.1
  • Total Fat: 3.1 g
  • Cholesterol: 5.6 mg
  • Sodium: 243.0 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Spanakopita (Greek Spinach Pie) Filling calories by ingredient
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Spanakopita (Greek Spinach Pie) Filling

Submitted by: WAIT4IT

Introduction

This is a fantastic, easy filling that can be cooked and eaten without a crust at all, or is fantastic in any type of crust (though phyllo is the traditional choice). It is deliciously tangy, slightly firm, and moist but not enough to make any crust soggy. This is great for any meal or as a side dish or appetizer, with or without crust. (The butter is optional and adds 1/3 tsp butter per 1/2 cup serving. It can be dropped or reduced, as desired, but it is not included in the nutritional info.) Makes about 8 cups total, 1/2 cup per serving. This is a fantastic, easy filling that can be cooked and eaten without a crust at all, or is fantastic in any type of crust (though phyllo is the traditional choice). It is deliciously tangy, slightly firm, and moist but not enough to make any crust soggy. This is great for any meal or as a side dish or appetizer, with or without crust. (The butter is optional and adds 1/3 tsp butter per 1/2 cup serving. It can be dropped or reduced, as desired, but it is not included in the nutritional info.) Makes about 8 cups total, 1/2 cup per serving.
Number of Servings: 16

Ingredients

    1 medium onion, chopped finely
    3 Tbsp butter, unsalted (optional, not in info)
    1 Tbsp olive oil
    1/3 cup red wine vinegar (unflavored)
    1/2 cup balsalmic vinegar
    30 oz spinach, fresh or frozen
    5 egg whites (or equivalent)
    1/2 cup bread crumbs, plain
    1/2 cup parsley, fresh and chopped
    1 scant Tbsp dill, dried
    1/2 tsp pepper
    1/8 tsp salt
    1/2 cup light ricotta
    6 oz reduced fat feta cheese, crumbled

Directions

1---Thoroughly wash, dry, and chop fresh spinach, or thaw, rinse, drain, and squeeze dry frozen spinach.
2---Chop onion. Heat large pan or pot on medium heat with oil and 2 Tbsp butter until foaming. Saute onion until soft (about 8 min).
3---Add red wine vinegar and balsalmic vinegar. Reduce by half (about 2 min, stirring).
4---Stir in spinach. Add remaining Tbsp of butter. Cook for 3-4 minutes, or until spinach is soft and vivid bright green (dark green is OK, especially if using frozen). Remove from heat and let cool about 5 min. After cooling, drain any standing or pooling liquid (usu. if fresh spinach).
5---While spinach is cooling, chop the parsley, prep egg whites, and crumb the cheese, if necessary. Mix bread crumbs, parsley, dill, black pepper, nutmeg, and feta cheese together.
6---Stir spinach into dry mixture. Add egg whites and ricotta. Mix until thoroughly blended.
7---If using a crust of any kind, follow baking instructions for crust and bake until crust is browned.
---If not using a crust, pour into 9 by 13 casserole dish, level, and bake at 350 for 15 minutes. Or, if desired, fill a dish to about 1" to 1 1/2" depth, then microwave for 3-6 minutes (depending on microwave) or until filling is softly springy-firm to touch.

Number of Servings: 16

Recipe submitted by SparkPeople user WAIT4IT.






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