Spanakopita

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 6.2g
  • Carbohydrate: 27.9g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 2.2mg
  • Sodium: 387mg
  • Calcium: 133mg

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

Preparation

  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.
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