Spanakopitas (Spinach Pie) - 225

AlannaPie · September 2009

Make 12 - 225 calories each

I saw this recipe on food network and had to figure out the calories. Instead of Pam the recipe called for melted butter. I think the spinach and feta are most of the flavor, but if you want, melt a stick of butter and use that to lube the layer. It will be 292 calories each, which ain't bad either.

* Pam - no calories
* 1 cup chopped yellow onion
* 3 scallions, white and green parts, chopped
* 2 (10-ounce) packages frozen chopped spinach, defrosted
* 4 extra-large eggs, lightly beaten
* 3 tablespoons freshly grated Parmesan cheese
* Plain dry bread crumbs
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 cups small-diced feta cheese (12 ounces)
* 24 sheets frozen phyllo dough, defrosted

Directions

Preheat the oven to 375 degrees F.

Pam a medium saute pan generously, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, salt, and pepper. Gently fold in the feta.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. You can either spray some pam into a bowl so you can gently spread it on, or you can be less gentle and spray onto the layer of dough. Sprinkle with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, pam, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with pam, sprinkle with salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.