Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.3
- Total Fat: 7.9 g
- Cholesterol: 17.2 mg
- Sodium: 583.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.5 g
- Protein: 11.9 g
View full nutritional breakdown of WW's Spanakopita - Greek Spinach Pie- Giggles calories by ingredient
WW's Spanakopita - Greek Spinach Pie- Giggles
Submitted by: GIGGLES40
Introduction
Flaky crust and a gooey cheese filling is a low-points dream. Flaky crust and a gooey cheese filling is a low-points dream.Number of Servings: 8
Ingredients
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18 servings cooking spray, or enough to coat pan and dough
2 tsp olive oil
4 - 300 gr pkg chopped frozen spinach, thawed and squeezed to remove excess water
1 cup onions, finely chopped
2 tbsp parsley, fresh, chopped
1/8 tsp ground nutmeg
8 oz egg whites
4 oz feta cheese, crumbled
1 tbsp grated Parmesan cheese
1/4 tsp table salt
1/4 tsp black pepper
1 pound frozen phyllo dough, thawed according to package directions
Directions
Coat a 9 x 13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg whites, cheeses and salt and pepper; mix well.
Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
Using a sharp knife, cut into 8 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat oven to 375 F. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.
Weight Watcher: 4 POINTS per serving
Number of Servings: 8
Recipe submitted by SparkPeople user GIGGLES40.
Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg whites, cheeses and salt and pepper; mix well.
Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
Using a sharp knife, cut into 8 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat oven to 375 F. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.
Weight Watcher: 4 POINTS per serving
Number of Servings: 8
Recipe submitted by SparkPeople user GIGGLES40.
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