Spinach - Cheese Pie (Lower Sodium Spanakopita) Recipe

Looking for an easy Spinach - Cheese Pie (Lower sodium Spanakopita) recipe? Learn how to make Spinach - Cheese Pie (Lower sodium Spanakopita) using healthy ingredients.


Submitted by grlang

Makes 8 servings



Lower fat, lower sodium version of Greek classic. Increase other seasonings to offset the omitted salt. I buy the frozen spinach in 2# packages at a restaurant supply or S&F store. To reduce calories further, reduce the number of phyllo sheets in the recipe. This same mixture can be used to make appetizer triangles, but the calorie count is higher. Replace the ricotta cheese with silken tofu mixed with soy yoghurt and/or soy creamcheese for a non-dairy version. Thanks to Lou Seibert Pappas' original recipe in Greek Cooking (c 1973) for the inspiration for this adaptation.

Recipe Ingredients for Spinach - Cheese Pie (Lower sodium Spanakopita)

2 pounds frozen chopped spinach, thawed
2 cups fresh parsley, chopped
1 cup scallions, chopped
1/4 cup fresh mint, chopped
1 cup ricotta cheese, part skim
2 whole eggs, beaten with the egg whites
2 egg whites, beaten
1/4 cup dry breadcrumbs (or 2 Tbsp gluten flour)
1/2 tsp pepper (black and/or white)
1/2 tsp nutmeg
6 oz (8-9 sheets) phyllo dough, thawed
1/4 c olive oil

Recipe Directions for Spinach - Cheese Pie (Lower sodium Spanakopita)

  1. Microwave the spinach in batches for 2-3 minutes.

  2. Let drain and then squeeze out the water.

  3. Mix the spinach, parsley, scallions,mint, breadcrumbs (or gluten flour), and seasonings together. Use your hands or a couple of forks to pull the spinach apart so that it doesn't clump.

  4. Mix in the ricotta and eggs. Stir well. Set aside.

  5. Preheat oven to 350.

  6. Prepare the phyllo (filo) dough. Follow the box directions about keeping it covered. It's very forgiving so don't worry about a sheet tearing.

  7. Spray the bottom of one large (9 x 13) or 2 smaller (7 x 11 or 9 x 9) glass baking dishes with olive oil. (I use a Misto pump - Olive or Butter flavored PAM is also fine.)

  8. One at a time, layer 4-6 of the phyllo leaves in the baking dish(es), overlapping and leaving part of each leaf hanging over the outside edge of each side of the dish. Lightly spray each leaf with oil once set in place.

  9. Fill the dish with the spinach mixture.

  10. Cut the remaining phyllo leaves in half and cover the top, alternate folding the lower leaves over the top leaves, again lightly spraying each leaf.

  11. Use a serrated knife to cut the top phyllo layers into 8-12 servings.

  12. Bake at 350 for about 30-40 minutes.

  13. Serve hot or cold.

Categories

Main Dish

Nutrition Facts
Serving Size 225.7g
Amount Per Serving
Calories
237
Calories from Fat
112
% Daily Value*
Total Fat
12.4g
19%
Saturated Fat
3.3g
17%
Trans Fat
0.0g
Cholesterol
56mg
19%
Sodium
296mg
12%
Potassium
855mg
24%
Total Carbohydrates
21.7g
7%
Dietary Fiber
4.1g
16%
Sugars
1.4g
Protein
11.8g
Vitamin A 246% Vitamin C 91%
Calcium 25% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in calcium
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in riboflavin
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement