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Spanakopita, Streamlined

Photo: James Carrier; Styling: Shaz Arasnia

Prep time 45 mins
Cook time 30 mins
Yield 6 servings (serving size: 1 wedge)
This meatless entrée delivers the taste of the traditional Greek spinach pie without the hassle of phyllo dough.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.