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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.1
  • Total Fat: 5.8 g
  • Cholesterol: 17.0 mg
  • Sodium: 514.6 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Mikey's Spanakopita Casserole calories by ingredient
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Mikey's Spanakopita Casserole

Submitted by: MIKEYTO

Introduction

a lower fat version of the regular that you can prepare in a shorter time. this recipe is adapted from Cooking Light. a lower fat version of the regular that you can prepare in a shorter time. this recipe is adapted from Cooking Light.
Number of Servings: 12

Ingredients

    Pam Olive oil spray
    1 large onion minced
    2 tsp olive oil
    .75 cups chopped green onion
    3 cloves garlic
    4 cups swiss chard, chopped
    16 ounce bag frozen chopped spinach
    3 egg whites
    .5 tsp salt
    .25 tsp black pepper
    .5 c. grated parmesan cheese
    1 cup crumbled (2 ounces) feta cheese
    1 tbsp melted unsalted butter

Directions

Preheat oven to 350 degrees. Pam spray a 9x13 glass baking dish.
In a large skillet heat olive oil on medium high heat. Cook about 5-6 minutes or until golden. Add in green onion and garlic and cook for another 2 minutes. Add in swiss chard and frozen spinach. Allow time for swiss chard to wilt and spinach to cook. Remove from heat.
Meanwhile combine egg whites, salt, pepper, parmesan cheese and feta cheese. Combine with spinach mixture.
Unwrap phyllo dough and spread one sheet in baking pan. Spray with olive oil. Lay another sheet of phyllo on top of that one and spray the top with olive oil spray. Continue until you have 5 sheets of phyllo layered. Spread spinach/ cheese fillingover the top. Then cover with 5 more sheets in the same manner, making sure to spray each sheet on top. When you reach the top layer, gently press down and brush the tablespoon of butter over the top. Bake for 40 minutes and cut into 12 pieces. For a traditional flavor you can also add 1-2 teaspoons of minced fresh mint.)

Number of Servings: 12

Recipe submitted by SparkPeople user MIKEYTO.






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