Greek · Dinner
Baked Spinach and Cheese Pie (Low-Calorie)
A single-portion Greek spanakopita-style bake layering wilted spinach, feta and ricotta between two phyllo sheets brushed with olive oil. Baked until crisp and golden, it delivers classic dill and lemon flavours with far less fat than the traditional pie.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
328Calories
17.2gProtein
20.6gFat
19.8gCarbs
3.2gSugar
4.3gFiber
827mgSodium
52mgChol
9.8gSat Fat
889mgPotassium
412mgCalcium
3.8mgIron
0.5mcgVitamin B12
25mgVitamin C
vegetarian
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 375°F. Oil a small baking dish about 5 inches across. Wash and chop spinach.
2
Sweat
Heat a small skillet over medium with light oil spray. Add spinach and cook 3–4 minutes, stirring, until wilted and most liquid evaporates.
3
Cool
Tip wilted spinach onto a plate and let cool 5 minutes.
4
Fold
In a bowl, combine spinach, feta, ricotta, dill, lemon juice, nutmeg, salt, pepper, and olive oil.
5
Bake
Lay one phyllo sheet in dish, brush lightly with oil, add second sheet, spoon filling in center, fold phyllo over, brush top. Bake at 375°F for 20–25 minutes until golden and crisp.
6
Plate
Let stand 2–3 minutes, then transfer to plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh spinach
- 2.8 oz80g feta cheese
- 2.8 oz80g ricotta cheese
- 44 sheets phyllo dough (about 1 oz/28g total)
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- 2 pinch2 pinch ground nutmeg
- salt and black pepper to taste
