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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.8
  • Total Fat: 12.8 g
  • Cholesterol: 24.0 mg
  • Sodium: 933.9 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 14.2 g

View full nutritional breakdown of SPANAKOPITA calories by ingredient
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From Brilliant Food Tips and Cooking Tricks From Brilliant Food Tips and Cooking Tricks
Number of Servings: 6


    2 T olive oil
    1 large onion, chopped
    4 scallions, sliced
    3 pkgs (10 oz each) frozen spinach, thawed and squeezed dry
    3/4 c fat-free cottage cheese
    3/4 c finely crumbled feta cheese
    2 T fresh dill or 1 teaspoon dried
    1/2 t salt +pinch of salt
    1/2 t ground black pepper
    3 egg whites + 1 Tablespoon egg white
    1 T butter, melted
    8 sheets (11” x 17” each) phyllo dough, at room temperature
    8 t plain dried bread crumbs, divided


1. Heat 1 teaspoon of the oil in a minimum nonstick skillet over medium-low heat. Add the onion and cook until softened, 10 minutes, stirring occasionally. Stir in the scallions. Cook 2 minutes.
2. Meanwhile, coarsely chop the spinach. Add to the skillet and cook until any liquid cooks off, 2 minutes. Place in a large bowl and let cool for 10 minutes. Add the cottage cheese, feta cheese, dill, ½ teaspoon of the salt, and the pepper to the bowl. (The Recipe Can Be Made Ahead Up To This Point. Refrigerate, Covered, For Up To 1 Day.) Stir in 3 egg whites.
3. Preheat the oven to 350ºF. Coat a 12” x 8” baking dish with cooking spray. In a small bowl, combine the remaining 5 teas spoons of oil and the butter. Whisk in the remaining 1 Tablespoons of egg white until combined. Add the pinch of salt.
4. Place the phyllo sheets on a work surface with the short side facing you. (Cover the sheets not in use with a damp cloth to prevent drying.) Lightly brush the bottom half of one of the phyllo sheets with the egg white mixture. Sprinkle with ½ teaspoon of the bread crumbs. Fold the unbrushed side toward you on top. Brush it lightly with the egg white mixture.
Place in the prepared baking pan. Sprinkle with ½ teaspoon of the remaining bread crumbs. Repeat with 2 more sheets layering them in the pan.
5. Evenly spread the spinach mixture into the pan. Repeat layering with the remaining phyllo, egg white mixture, and bread crumbs. Do not sprinkle bread crumbs on the top layer.
6. Cut three 1” slits down the center or the phyllo, opening them a bit with the knife.
7. Bake until bolden brown, 40 to 45 minutes. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ALHALH.

TAGS:  Side Items |

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