← All recipes

Lighter Spanakopita (Greek Spinach Pie)

A home-style Lighter Spanakopita (Greek Spinach Pie) made with Chicken Broth, Onions, Garlic, Cooked Spinach, and Nonfat Cottage Cheese. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 2 clove
• 2 cup
• 2 cup
• 1/4 cup
• 2 tbsp
• 1/4 tsp
• 1 1/2 tbsp
• 3 tbsp
• 6

Method (preview)

1. 1

   Heat the broth in a medium skillet. Add the onions and garlic, and saute until tender, about 3 minutes.

2. 2

   In a large bowl, combine the onions, garlic, spinach, cottage cheese, egg substitute, feta and nutmeg.

3. 3

   Melt the margarine in a small saucepan.

4. 4

   Lightly brush the bottom and sides of an 8 x 8 x 2-inch baking dish with the margarine.

5. 5

   Sprinkle the bottom with 1 Tbsp of bread crumbs.

6. 6

   Cut the phyllo in half cross-wise.

7. 7

   Place 1 piece in the baking dish and sprinkle it with 1 tsp. bread crumbs.

8. 8

   Place another piece on top of the first and brush with 1 tsp of margarine.

9. 9

   Repeat with 2 more phyllo pieces.

10. 10

    Spread the spinach mixture evenly over the phyllo.

11. 11

    Cover with 1 phyllo piece and sprinkle with 1 tsp of bread crumbs.

12. 12

    Place another piece on top and brush with the remaining teaspoon of margarine.

13. 13

    Repeat the sequence with the remaining 2 phyllo pieces.

14. 14

    Cut the spanakopita diagonally to form 4 triangles. Bake at 350 degrees until golden, about 20 minutes. Allow to cool 10-15 minutes.

15. 15

    NOTES: Per serving: 223 calories, 6.2g Fat (25%), 11mg Cholesterol, 421mg

16. 16

    Sodium, 2.3g Fiber