For my first recipe post, I picked the most difficult of the Greek dishes to make. But I love Spinach and Cheese pie (Spanakotyropita). And so does my whole family. Since I was making it for all of us, I thought it would be nice to post it on my blog. Enjoy!!!
1 Pkg (16 oz) phyllo dough (Athens brand or any phyllo dough will do)
This picture, above, shows with the one package of phyllo dough
layered.
With the ends folded in.
Hot right out of the oven.
Spinach Cheese pie (Spanakotyropita)
52 servings or 1.5 oz each
piece approximately
15x10 ovenproof glass pan (pan measures inside the rim)
1 Pkg (16 oz) phyllo dough (Athens brand or any phyllo dough will do)
2 pkg (12 oz each) frozen cut leaf spinach
½ cup green onion chopped
½ cup shallots chopped
1 cup flat leaf parsley chopped
2 tbsps olive oil
16 oz low fat cottage cheese
1 and ½ cups crumbled feta cheese (12 oz)
½ tsp ground pepper
¼ tsp salt
¼ tsp ground nutmeg
4 eggs
¾ cup olive oil (for brushing the phyllo dough sheets between
layering)
Preheat oven to 350 degrees Fahrenheit.
Defrost the
frozen spinach and drain any excess water by squeezing between your hands. Set aside.
Chop the green onions, shallots, and parsley. Set aside. In a frying pan, over a hot stove,
pour the 2 tbsp of olive oil and sauté the green onions and shallots till
transparent. Add the frozen spinach and
parsley. Heat through. Turn off the heat and remove the pan from the
hot stove.
In a bowl, mix
together the low fat cottage cheese, the crumbled feta and the eggs. Add to the spinach mixture. Make sure the spinach mixture is cool or the
eggs will curdle. Add the ground pepper,
salt and ground nutmeg. Set aside.
Have the ¾-cup
olive oil handy with a brush. Brush the
15x10 pan with olive oil generously. Open up the package of phyllo dough. There should be two small packages in the
box. Take the one out and open it
up. Have to work quite fast with phyllo
dough since it dries quickly. In order for it not to dry out, cover it with a
damp towel. Take one phyllo dough sheet and
place at the bottom of the pan. Brush
with oil.
The picture, above, shows with a few phyllo dough sheets already layered and brushed with oil.
Take another phyllo sheet and continue layering at the bottom of
the pan brushing with olive oil in between.
Make sure the whole pan is completely covered with some of the phyllo
dough extending at the ends of the pan (once the filling is poured in you will
be able to fold the excess phyllo dough and hold the filling inside).
When you are finished layering the first package of phyllo dough pour
the spinach/cheese mixture.
This picture, above, shows with the spinach mixture.
Now fold the ends of the phyllo dough on top of the filling.
Continue layering with the phyllo dough sheets brushing with olive
oil in between the sheets.
Completed with all the phyllo dough sheets
When finished, take a serrated knife and cut the pie into diagonal
pieces.
Place in the oven
at 350 degrees and bake for one hour and 45 minutes or until the top is golden
brown. Serve when cool.
ENJOY!!!
Nutrition
Facts
Serving Size 1serving(47.8 g)
Amount Per Serving
Calories 93
Calories from Fat 55
Total Fat 6.1g 9%
Saturated Fat 1.8g 9%
Cholesterol 21mg 7%
Sodium 178mg 7%
Total Carbohydrates 6.1g 2%
Dietary Fiber 0.5g 2%
Sugars 0.4g
Protein 3.6g
