Spanakopita, Streamlined


Photo: James Carrier; Styling: Shaz Arasnia

This meatless entrée delivers the taste of the traditional Greek spinach pie without the hassle of phyllo dough.
6 servings (serving size: 1 wedge)


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Cooking spray
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
3/4 teaspoon dried oregano
1/2 teaspoon baking powder
3 large eggs
1/2 cup fat-free milk
3/4 cup crumbled feta cheese
1/4 cup preshredded part-skim mozzarella cheese
1/4 cup minced fresh onion (about 1/4 medium onion)
2 garlic cloves, minced (about 1 teaspoon)
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons chopped pitted kalamata olives


Prep: 45 Minutes
Cook: 30 Minutes

1. Preheat oven to 350°.

2. Coat a 9-inch pie plate with cooking spray; set aside.

3. Combine flour, salt, oregano, and baking powder in a small bowl; set aside.

4. Beat eggs with a whisk until frothy (about 1 minute); add milk, cheeses, onion, and garlic. Add spinach and olives, stirring mixture well with a fork. Using a rubber spatula, fold the reserved dry ingredients into the spinach mixture. Transfer to prepared pie dish, and smooth top.

5. Bake at 350° for 45 minutes or until the filling is slightly puffed, lightly browned around the edges, and set in the center. Remove from oven, and cool 5 minutes before serving.

Created date

October 2005

Nutritional Information

Calories 183
Fat 9 g
Satfat 5 g
Monofat 3 g
Polyfat 1 g
Protein 13 g
Carbohydrate 14 g
Fiber 3 g
Cholesterol 125 mg
Iron 3 mg
Sodium 483 mg
Calcium 338 mg