Almost Fat-free Spinach Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 (10oz) boxes frozen chopped spinach, thawed and well-drained2 6oz containers of Président fat-free feta cheese1 medium yellow onion, chopped2 cloves minced garlic1 roll Phyllo dough1 tbs olive oil1 cup Egg BeatersI Can't Believe It's Not Butter Spray
1. Preheat the oven to 350 degrees.
2. Thaw the spinach, drain thoroughly, wringing out any excess liquid.
3. Chop the onion and garlic, cooking in olive oil in a large saucepan over medium heat until soft. Add the spinach, cooking another 10 minutes, or until any remaining liquid is cooked out.
4. Remove from heat, add the egg beaters and feta cheese. Add a little black pepper, if desired (the feta can be salty, so you won't need any salt). If possible, let rest in the fridge while you prepare the phyllo dough.
5. In a 13x9 pan, layer 6 sheets of phyllo dough, spraying each layer with I Can't Believe It's Not Butter spray.
6. Evenly spread the spinach mixture onto the dough layer, then continue layering the remaining phyllo dough sheets on top. Spray the final layers well, especially the edges, as the dough can crinkle and flake off.
7. Bake for 30-45 minutes, or until golden brown.
8. Cut into 8 large pieces (4"x3"), which is approx 4 points each.
Number of Servings: 8
Recipe submitted by SparkPeople user MOKONA.
2. Thaw the spinach, drain thoroughly, wringing out any excess liquid.
3. Chop the onion and garlic, cooking in olive oil in a large saucepan over medium heat until soft. Add the spinach, cooking another 10 minutes, or until any remaining liquid is cooked out.
4. Remove from heat, add the egg beaters and feta cheese. Add a little black pepper, if desired (the feta can be salty, so you won't need any salt). If possible, let rest in the fridge while you prepare the phyllo dough.
5. In a 13x9 pan, layer 6 sheets of phyllo dough, spraying each layer with I Can't Believe It's Not Butter spray.
6. Evenly spread the spinach mixture onto the dough layer, then continue layering the remaining phyllo dough sheets on top. Spray the final layers well, especially the edges, as the dough can crinkle and flake off.
7. Bake for 30-45 minutes, or until golden brown.
8. Cut into 8 large pieces (4"x3"), which is approx 4 points each.
Number of Servings: 8
Recipe submitted by SparkPeople user MOKONA.
Nutritional Info Amount Per Serving
- Calories: 189.4
- Total Fat: 3.5 g
- Cholesterol: 6.3 mg
- Sodium: 633.1 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.5 g
- Protein: 17.5 g
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