Greek Spinach & Feta Pie (Spanakopita)

Greek Spinach & Feta Pie (spanakopita) has been one of my cravings the past few weeks after watching how it was made on a random Food Network TV show – and somehow, the food wheels in my mind were turning to see if I could make this as a 30/40/30 food…

Somehow, puff pastry came to mind also.  Seeing that this food is insanely high in fat, I had to figure out how to balance out the fat in the filling.  So, I figured that I would throw in a lot of protein in the mix – by adding a lot of nonfat dairy – and adding a lot of spinach.

This was a lot of fun to make since I was finally able to break out my rolling pin again – the baker in me was jumping up for joy!  I hope you had a lot of fun making this delicious dish just as much as I had fun creating it!  Enjoy!

(makes 8 servings)

1 sheet of frozen puff pastry, thawed
3 packages of 10 oz. chopped spinach, thawed
2 cups fresh parsley, chopped
1 large white or yellow onion, chopped
1 tsp. crushed garlic
1/2 cup nonfat ricotta cheese
6 oz. nonfat feta cheese
1 cup Egg Beaters
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. pepper

1.  Preheat oven to 350 degrees F.
2.  In an 8″ x 8″ x 1 5/8″ baking pan, spray lightly with cooking oil and set aside.
3.  Cut puff pastry in half horizontally – you will end up with two sheets that measure 10″ x 7 1/2″ each.
4.  On a lightly floured surface, roll each sheet until approximately 12 1/2″ x 12 1/2″.  Set aside.
5.  Chop parsley and onion and add to a mixing bowl.
6.  Take chopped spinach and squeeze all excess liquid with a cheesecloth or a colander.  Add to the bowl with the parsley and onion.
6.  Add garlic, ricotta, feta, Egg Beaters and spices into the mixing bowl and mix until well-combined.
7.  Lay one puff pastry sheet into the baking pan.  Add spinach mixture over the pastry sheet and pat down with a spatula until even.  Lay over the second puff pastry sheet and crimp the edges with a fork or your fingers to create a seal.  Poke holes into the top puff pastry layer to allow steam to escape during cooking.
8.  Place baking pan into oven and cook for 25 minutes, or until golden brown on the surface.  Allow to cool for 15 minutes.
9.  Take a spatula and gently flip over pastry.  Place pastry back into the oven to cook for another 25 minutes, or until golden brown.
10.  Allow pastry to cool for at least 30 minutes before cutting into 2″ x 2″ x 1 5/8″ servings.


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