Greek · Dinner
Spinach and Cheese Pie (Low-Calorie)
A single-portion Greek spinach and cheese pie with layered phyllo, wilted spinach, scallion, dill and reduced-fat feta, brushed sparingly with olive oil. Baked until the crust turns golden and shatters on cutting, it delivers classic spanakopita flavor at a lighter calorie count.
$3
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
384Calories
19.8gProtein
21.5gFat
28.1gCarbs
4.2gSugar
4.6gFiber
856mgSodium
54mgChol
9.5gSat Fat
654mgPotassium
354mgCalcium
3.7mgIron
0.6mcgVitamin B12
21mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 375°F, line a baking sheet with parchment, and pat spinach dry to remove excess water.
2
Heat 1 tsp olive oil over medium heat for 2 minutes, then add scallions and garlic, sautéing until softened and translucent.
3
Add spinach in batches and sauté over medium heat for 3 to 4 minutes until wilted with liquid evaporated.
4
Transfer spinach to a bowl, cool for 5 minutes, then fold in feta, cottage cheese, dill, nutmeg, salt and pepper until combined.
5
Brush phyllo sheets with remaining 1 tsp oil, stack them, spoon filling along one edge, fold in sides, roll into a tight log, and bake at 375°F for 20 to 25 minutes until phyllo is deep golden and crisp when tapped.
6
Plate
Let pie rest on tray for 10 minutes so filling sets, then transfer to a plate and serve warm on its own or with a small side salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh spinach
- 2.8 oz80g feta cheese, crumbled
- 2.8 oz80g low-fat cottage cheese
- 44 sheets (about 1.4 oz/40g) phyllo dough
- 44 scallions
- 2 tbsp2 tbsp fresh dill
- 4 tsp4 tsp olive oil, for brushing
- 2 clove2 clove garlic
- 1/4 tsp1/4 tsp ground nutmeg
- salt and black pepper, to taste
