Spanakopita (Greek Spinach Pie) Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 medium onion, chopped finely 3 Tbsp butter, unsalted (optional, not in info)1 Tbsp olive oil1/3 cup red wine vinegar (unflavored)1/2 cup balsalmic vinegar30 oz spinach, fresh or frozen 5 egg whites (or equivalent)1/2 cup bread crumbs, plain1/2 cup parsley, fresh and chopped1 scant Tbsp dill, dried1/2 tsp pepper1/8 tsp salt1/2 cup light ricotta6 oz reduced fat feta cheese, crumbled
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.
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.
Nutritional Info 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
Member Reviews