Spanakopita, Streamlined

James Carrier

This meatless entrée delivers the taste of the traditional Greek spinach pie without the hassle of phyllo dough.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 9g
  • Saturated fat: 5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 13g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 125mg
  • Iron: 3mg
  • Sodium: 483mg
  • Calcium: 338mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Coat a 9-inch pie plate with cooking spray; set aside.
  3. 3. Combine flour, salt, oregano, and baking powder in a small bowl; set aside.
  4. 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. 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.
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