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Spanakopita

Yield 8 servings
Spinach, sun-dried tomatoes, rice and feta cheese are roll up in sheets of phyllo dough to create perfect appetizer or entree!

Ingredients

  • 1/4 cup water
  • 1 (10-ounce) package frozen chopped spinach
  • 1 ounce chopped sun-dried tomatoes, packed without oil (about 12)
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups cooked basmati rice
  • 1 tablespoon minced fresh oregano
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 4 ounces feta cheese, crumbled
  • 8 sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray

Nutrition Information

  • calories 192
  • caloriesfromfat 30 %
  • fat 6.5 g
  • satfat 2.6 g
  • monofat 1.9 g
  • polyfat 1.4 g
  • protein 6.2 g
  • carbohydrate 27.9 g
  • fiber 1.7 g
  • cholesterol 13 mg
  • iron 2.2 mg
  • sodium 387 mg
  • calcium 133 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Place spinach mixture in a colander, pressing with the back of a spoon until barely moist. Set aside.

  3. Heat oil in pan over medium-high heat. Add onion and garlic, and sauté 3 minutes. Remove from heat. Add spinach mixture, rice, oregano, pepper, salt, and cheese, stirring until well-blended. Set aside.

  4. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

  5. Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.

  6. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

  7. Bake strudel at 350° for 35 minutes or until golden brown. Serve warm.