Spanikopita (low fat)Submitted by: MADDY_AVENA
IntroductionBy using Spectrum EVOO spray, and cutting back on the cheese, this dish is pretty rich for the calories By using Spectrum EVOO spray, and cutting back on the cheese, this dish is pretty rich for the calories
1 lb spinach chopped
(or 2 10 oz packages frozen)
2/3 cup chopped onion
2 1/2 oz feta crumbled
About 25 sprays of Spectrum extra virgin olive oil spray
8 sheet phyllo dough
1/4 tsp salt
1/2 tsp black pepper
Phyllo needs to be worked with quickly so it doesn't dry out. I've rarely needed to keep it covered with a damp towel while working.
Spray the bottom and sided of a small casserole dish. I used a Le Creuset baking dish that is approximately 6x12.
Line the bottom of the dish with 2/3 sheet, spray with oil spray. Break 1/3 of a sheet off next sheet down and then lay both 1/3 pieces on top of the first one (side by side). Spray with oil spray. Repeat this process until you've used 4 sheets total for 6 layers.
Spoon filling onto phyllo. Then using the same 1/3-2/3 method, lay the remaining sheets of phyllo dough on the top, spraying inbetween the sheets, finishing with a 2/3 piece. Roll the edges to form a border.
Cut into 4 pieces without going all the way through to the bottom and refrigerate for 30 minutes.
Preheat oven to 375 degrees F
Bake Spanikopita for 35 minutes or until golden brown on top.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.