- Cooking spray
- 1 cup thinly sliced green onions
- 1/2 cup sliced shallots (about 5)
- 10 cup bagged prewashed baby spinach (about 3 [6-ounce] packages)
- 5 cups trimmed arugula (about 9 ounces)
- 4 cups chopped beet greens (about 4 ounces)
- 1/2 cup part-skim ricotta cheese
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- 8 sheets frozen phyllo dough, thawed
- calories 250
- caloriesfromfat 26 %
- fat 7.3 g
- satfat 3.6 g
- monofat 2.6 g
- polyfat 0.6 g
- protein 13.4 g
- carbohydrate 32.9 g
- fiber 5.5 g
- cholesterol 18 mg
- iron 5.5 mg
- sodium 739 mg
- calcium 365 mg
How to Make It
Preheat oven to 375°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and shallots; cook 4 minutes or until golden. Remove onion mixture from pan; set aside. Add spinach to pan; cook 6 minutes or until wilted, stirring occasionally. Place spinach in a colander. Add arugula and beet greens to pan; cook 3 minutes or until wilted. Place arugula mixture on top of spinach in colander; drain, pressing until barely moist.
Combine onion mixture, spinach mixture, and cheeses in a large bowl. Stir in parsley, dill, salt, fennel seeds, and pepper.
Place one sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place sheet in a 10-inch deep-dish pie plate coated with cooking spray, gently pressing into bottom and up sides of pan, letting ends of phyllo overlap the top of pan. Repeat procedure with remaining phyllo sheets, placing in a crisscross pattern. Spoon spinach mixture evenly over phyllo. Fold overlapping ends of phyllo toward center of pan. Coat ends with cooking spray, and gently press to hold shape.
Bake at 375° for 40 minutes or until golden. Cool 15 minutes on a wire rack; cut into wedges.