Reduced Calorie Spanakopita with Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/8 c olive oil1 lb spinach (or equal amount frozen chopped, well drained)1/2 - 1 bunch kale2 large onions1 bunch green onions1/2 c fresh dill, chopped (or 3 tbsp dried)1/4 tsp nutmeg4 oz feta cheese, crumbled4-8 oz ricotta or cottage cheese (lowfat)3 tbsp butter3 tbsp olive oil1 lb phyllo pastry sheets (about 10-12 sheets, 1/2 pkg)
Wash & drain chopped spinach. If using frozen, thaw completely and squeeze out excess water. Spinach should be dry. Wash then remove stems from kale, put in covered container & microwave for 25-45 seconds until wilted. Drain, then allow to dry out.
Heat olive oil in a deep saute pan or large dutch oven. Saute onions & green onions until tender (cover & add splash of water to steam). Add spinach, kale & dill and cook for 5 to 10 minutes until spinach is wilted & heated through. Add nutmeg and season with pepper ... wait to add salt until after adding cheese-egg mixture to avoid saltiness.
If using frozen spinach (or even with fresh spinach/kale) cook until excess moisture evaporates. Spinach mixture should be on the dry side. Remove from heat and set spinach/kale aside to cool.
In a large mixing bowl, combine feta, eggs & ricotta (cottage) cheese. Add cooled spinach mixture & mix until combined.
Combine melted butter & olive oil. Using pastry brush, lightly grease 9 x 12 rectangular pans.
Carefully remove the Phyllo roll from plastic sleeve. Cut sheets as needed to make 9x12 inch sheets. To prevent drying, cover with wax paper and damp paper towel while working.
Iraqi-style phyllo treatment:
Layer about 5 sheets on the bottom of the pan - brush top sheet with the butter/olive oil mixture. Add spinach/kale mixture in even layer & flatten with a spatula.
Layer another 5 sheets on top of the spinach mixture - brush top with butter/olive oil mixture.
Before baking, score top layers of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. If necessary, place pan in freezer to harden top layers and then use serrated knife.
Bake in a preheated 350 degree oven until it turns a deep golden brown. If fresh, bake for approximately 20 to 25 minutes. If frozen, bake approximately 45 minutes.
Serving Size: Makes 8 main dish servings, 16 appetizer servings
Number of Servings: 15
Recipe submitted by SparkPeople user CALREDHEAD.
Heat olive oil in a deep saute pan or large dutch oven. Saute onions & green onions until tender (cover & add splash of water to steam). Add spinach, kale & dill and cook for 5 to 10 minutes until spinach is wilted & heated through. Add nutmeg and season with pepper ... wait to add salt until after adding cheese-egg mixture to avoid saltiness.
If using frozen spinach (or even with fresh spinach/kale) cook until excess moisture evaporates. Spinach mixture should be on the dry side. Remove from heat and set spinach/kale aside to cool.
In a large mixing bowl, combine feta, eggs & ricotta (cottage) cheese. Add cooled spinach mixture & mix until combined.
Combine melted butter & olive oil. Using pastry brush, lightly grease 9 x 12 rectangular pans.
Carefully remove the Phyllo roll from plastic sleeve. Cut sheets as needed to make 9x12 inch sheets. To prevent drying, cover with wax paper and damp paper towel while working.
Iraqi-style phyllo treatment:
Layer about 5 sheets on the bottom of the pan - brush top sheet with the butter/olive oil mixture. Add spinach/kale mixture in even layer & flatten with a spatula.
Layer another 5 sheets on top of the spinach mixture - brush top with butter/olive oil mixture.
Before baking, score top layers of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. If necessary, place pan in freezer to harden top layers and then use serrated knife.
Bake in a preheated 350 degree oven until it turns a deep golden brown. If fresh, bake for approximately 20 to 25 minutes. If frozen, bake approximately 45 minutes.
Serving Size: Makes 8 main dish servings, 16 appetizer servings
Number of Servings: 15
Recipe submitted by SparkPeople user CALREDHEAD.
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 10.8 g
- Cholesterol: 13.4 mg
- Sodium: 301.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.1 g
- Protein: 6.2 g
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