Spanakopita recipe

Don't think it's too bad but it does use quite a lot of olive oil. I love spanokopita and I think you can probably google the recipes...I use frozen chopped spinach, chopped spring onion and feta cheese. Wrap in filo pastry and brush them with egg yolk and bake! Don't think that is the traditional recipe though...if you find a good one, share!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=601608

Check this out. Hope it will meet your needs.:happy:

You can easily adjust an authentic recipe to be lighter:
Spanakopita (Greek Spinach Pie)
From All-Recipes

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 5
"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
INGREDIENTS:
3 tablespoons olive oil (replace with butter spray used lightly)
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten (replace with egg whites only)
1/2 cup ricotta cheese (use low fat)
1 cup crumbled feta cheese (use reduced fat/ reduce to 3/4 cup)
8 sheets phyllo dough
1/4 cup olive oil (replace with 1/8 c light butter or margarine melted)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.