Spanakopita

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This traditional Greek specialty is just wonderful! Made with feta, spinach, and Stonyfield Organic Greek Yogurt, it is the perfect party food. Layer upon layer of phyllo dough, combined with a delicious filling, make this "spinach pie" absolutely irresistible

210
Calories
13g
Fat
8g
Protein
25
Squares Or Diamonds

Ingredients

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 feta (crumbled)
1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t fresh ground black pepper
1 pn nutmeg (ground)

Crust

1 lb phyllo dough (thawed)
8 T butter (one stick, melted)
Nutrition Information: 
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%

Preparation:

Step 1

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.

Step 2

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.

Step 3

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.

Ingredients

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 feta (crumbled)
1 c Stonyfield Organic Greek Plain Nonfat Yogurt
1/2 t fresh ground black pepper
1 pn nutmeg (ground)

Crust

1 lb phyllo dough (thawed)
8 T butter (one stick, melted)
Nutrition Information: 
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%

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