Spanakopita: traditional Greek type, low carb
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 199.9
- Total Fat: 15.2 g
- Cholesterol: 44.2 mg
- Sodium: 282.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.7 g
- Protein: 4.1 g
View full nutritional breakdown of Spanakopita: traditional Greek type, low carb calories by ingredient
Introduction
This is a version of traditional Spanakopita designed for low carb diets, not low fat. This has been designed for taste akin to traditional Greek food, but without the additional carbs usually found in similar recipes that make it a no go for those of us unable to enjoy the original version for that reason. This is a version of traditional Spanakopita designed for low carb diets, not low fat. This has been designed for taste akin to traditional Greek food, but without the additional carbs usually found in similar recipes that make it a no go for those of us unable to enjoy the original version for that reason.Number of Servings: 12
Ingredients
-
3 to 3.5 Tbs. Olive Oil depending on your pan (recipe calculates the full 3.5 Tbs.)
1 medium onion, chopped
2/3 c. frozen chopped spinach - thawed, drained and squeezed dry
1 sprig chopped fresh dill
One 4 ounce package feta cheese, crumbled
1 whole and 1 white only eggs, lightly beaten
Pepper to taste
8 oz, or 1/2 of a 16 ounce package phyllo dough
5 ounces butter, melted
Directions
This is unusual take on low carb diets as it contains no meat. This recipe was developed to make twelve (12( individual servings. It can serve as a main meal by using more than one serving per person, just be sure to check that the total days carbs are not excessive.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a large saucepan over medium heat. Add and stir onions until softened. Mix in defrosted and drained spinach and dill. Cook approximately 8 to 10 minutes, or until most of the moisture has been absorbed.
3. Remove from heat. Mix in crumbled feta cheese, the whole egg and egg white, and pepper. Set aside while you work on the phyllo.
4. Carefully separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. (While working on this recipe keep the opened packet of phyllo covered with a damp towel/plastic wrap because it can dry out quickly; this is really the only care needed to make phyllo work for you).
5. Place the second sheet of phyllo over the sheet brushed with butter and press the two sheets together.
6. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered as before to keep it from drying out.
7. Lay out one strip of the layered phyllo dough at a time on your work surface with one of the narrow ends close to you. 8. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
9. Repeat with the remaining filling and phyllo dough.
10. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Number of Servings: 12
Recipe submitted by SparkPeople user ARCHMOMOF2.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a large saucepan over medium heat. Add and stir onions until softened. Mix in defrosted and drained spinach and dill. Cook approximately 8 to 10 minutes, or until most of the moisture has been absorbed.
3. Remove from heat. Mix in crumbled feta cheese, the whole egg and egg white, and pepper. Set aside while you work on the phyllo.
4. Carefully separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. (While working on this recipe keep the opened packet of phyllo covered with a damp towel/plastic wrap because it can dry out quickly; this is really the only care needed to make phyllo work for you).
5. Place the second sheet of phyllo over the sheet brushed with butter and press the two sheets together.
6. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered as before to keep it from drying out.
7. Lay out one strip of the layered phyllo dough at a time on your work surface with one of the narrow ends close to you. 8. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
9. Repeat with the remaining filling and phyllo dough.
10. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Number of Servings: 12
Recipe submitted by SparkPeople user ARCHMOMOF2.
