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BRING SPINACH PIE TO WITHIN HEALTHFUL BOUNDS

Dear Jeanne:

I just want you to know how much I enjoy trying out your revisions in the food section. I hope that you can bring this recipe for Spanakopita within reasonable healthful bounds. - Mrs. Nell Coger, Citrus Heights, Calif.Dear Nell:

This is a delicious Greek dish and a real treat for friends and family! I substituted low-fat cottage cheese for some of the feta and used liquid egg substitute instead of seven eggs. This helped reduce the fat and cholesterol. I also found I could make this recipe with only half the margarine. I hope you will be pleased with this more healthful Greek pie.

- EACH SERVING CONTAINS approximately: original recipe: 323 calories, 95 mg cholesterol, 25 gm fat, 738 mg sodium; revised recipe: 222 calories, 12 mg cholesterol, 13 gm fat, 608 mg sodium.

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

1991 by King Features Syndicate Inc.

Light Spinach Pie

2 pounds spinach, washed, coarse stems removed, and drained overnight

1 bunch green onions, chopped (2 cups)

1/2 pound feta cheese, crumbled (2 cups)

2 cups low-fat (2 percent) cottage cheese

11/2 cups liquid egg substitute

1 teaspoon salt

1/2 teaspoon white pepper

1/2 pound corn-oil margarine, melted

1 pound phylo sheets, handled as instructed Chop spinach and combine with green onions in a large mixing bowl. Add feta cheese, cottage cheese, egg substitute, salt and pepper. Pour half the melted margarine (1/2 cup) over spinach mixture and toss lightly to combine all ingredients.

Preheat oven to 350 F. Spray a 10x15-inch casserole with non-stick vegetable coating and put 4 phylo sheets on bottom of dish, brushing each with a small amount of melted margarine. Sprinkle with one-third of spinach mixture. Repeat twice, ending with 6 phylo sheets on top.

Bake pie for 30 minutes. Remove from oven and pour remaining margarine (about 1/4 cup) over entire pie. Return to oven for 30 more minutes. Cool slightly (about 10 minutes) before cutting into squares. Makes 20 servings.

Spanakopita (Spinach Pie)

*****

INGREDIENTS: 2 pounds spinach (wash and remove coarse stems, drain overnight, chop when ready to use); 1 bunch green onions, chopped; 1 pound feta cheese; 7 eggs, unbeaten; salt and white pepper; 1 pound margarine, melted; 1 pound phylo sheets.

PREPARATION: Preheat oven to 350 F. Mix chopped spinach and green onions in a large mixing bowl. Add crumbled cheese and eggs and season to taste with salt and pepper. Pour half of the melted margarine over spinach mixture and toss lightly to combine all ingredients.

Spray an 10x15-inch casserole dish with non-stick vegetable coating. Put 4 phylo sheets on bottom of dish, spreading each with melted margarine. Sprinkle with spinach mixture; continue alternating. Use 6 phylo sheets to top off. Bake for 30 minutes, remove from oven and pour remainder of the melted margarine over entire pie. Return to oven for another 30 minutes. Cool. Cut in squares. Serves 20.