Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 4
Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

Yield:
8 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.

  • Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes.

Nutrition Facts

363 calories; fat 21.8g; saturated fat 6.6g; mono fat 9.9g; poly fat 3.6g; protein 14.9g; carbohydrates 31.9g; fiber 6.4g; cholesterol 13mg; iron 5.3mg; sodium 480mg; calcium 300mg.
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