Turkish · Lunch
Baked Spinach Cheese Pastry (Low-Calorie)
A single-serving Turkish-style borek made with layered phyllo, lightly oiled rather than butter-soaked, filled with spinach, reduced-fat feta and a touch of cottage cheese. Baked until golden and crisp, it delivers the classic savoury spinach-cheese pastry experience with meaningfully less fat than the traditional version.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
337Calories
16.8gProtein
20.1gFat
21.6gCarbs
4.5gSugar
3.5gFiber
724mgSodium
44mgChol
8.1gSat Fat
612mgPotassium
320mgCalcium
2.9mgIron
0.5mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Preheat oven to 375°F, line a baking sheet with parchment paper, wash and chop the spinach, and finely chop the onion, garlic and dill.
2
Sauté
Heat 1 tsp olive oil in a small skillet over medium heat, cook onion and garlic 2 minutes until softened, add spinach and cook 2 more minutes until wilted.
3
Build
Transfer spinach mixture to a bowl, stir in feta, cottage cheese, dill, lemon juice, pepper and salt until evenly combined into a thick filling.
4
Wrap
Lay one phyllo sheet flat, brush lightly with remaining olive oil, top with second sheet, spoon filling along one edge, then roll tightly and tuck ends under.
5
Bake
Place the roll seam-side down on the baking sheet, brush top with remaining oil, and bake at 375°F for 25 minutes until deep golden brown.
6
Rest
Let the pastry sit 5 minutes on the baking sheet so filling sets and stops steaming.
7
Plate
Transfer the pastry to a plate and serve whole or sliced on the diagonal.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g fresh spinach
- 2.2 oz60g feta cheese
- 1/2 cup120g low-fat cottage cheese
- 44 sheets (about 1.4 oz/40g) phyllo dough
- 4 tsp4 tsp olive oil, divided
- 4 tbsp40g onion
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
- 2 tsp2 tsp lemon juice
