- 2 T olive oil
- 1 large yellow onion (finely chopped)
- 4 scallions (finely chopped)
- 2 10oz packages frozen spinach (thawed, strained)
- 1/4 c fresh parsley (chopped)
- 3 large eggs
- 8 oz
- 1 c Stonyfield Organic Greek Plain Nonfat Yogurt
- 1/2 t fresh ground black pepper
- 1 pn nutmeg (ground)
- 1 lb phyllo dough (thawed) 8 T butter (one stick, melted)
To prepare the filling, heat olive oil in a skillet over medium-high heat. Add onion and scallion and cook until softened, about 4-5 minutes. Add the chopped spinach, and sauté briefly until mixture is completely dry. Stir in fresh parsley, and set aside to allow the mixture to cool. In a separate bowl, combine eggs, feta, yogurt, pepper, and nutmeg. Fold into cooled spinach mixture, and mix well.
To prepare the crust, removed thawed phyllo dough from package. Unfold the dough gently, and be sure to cover the remaining dough with a damp paper towel in between applications, so that it does not dry out. Lay one sheet of phyllo dough on a well-greased 9x13 inch baking pan, and brush with butter. Repeat this step until you have 7 layers on the baking sheet. Top with spinach filling, and spread evenly upon the layer of phyllo dough. Top this layer with an additional 7 layers of phyllo dough, being sure to butter in between each sheet. Using a thin, sharp knife cut the pie into squares or diamonds, being careful not to cut through the bottom sheet of dough. Refrigerate for 30 minutes before baking.
Preheat the oven to 375°, and bake the spinach pie until golden brown, about 45 minutes. Remove and let stand for a few minutes, then cut squares or diamonds through to the bottom. Serve warm.
Serving Size: 120.42, Calories: 210, Calories from Fat: 110, Total Fat: 13g, Total Fat Percent: 20%, Saturated Fat: 6g, Saturated Fat Percent: 30%, Cholesterol: 75mg, Cholesterol Percent: 25%, Sodium: 290mg, Sodium Percent: 12%, Total Carbohydrate: 16g, Total Carbohydrate Percent: 5%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 2g, Protein: 8g, Vitamin A: 90%, Vitamin C: 6%, Calcium: 15%, Iron: 10%