Spinach - Cheese Pie (Lower Sodium Spanakopita)

By MJH

Lower fat, lower sodium version of Greek classic. Increase other seasonings to offset the omitted salt.
Makes 8 servings
Sodium 296mg

Ingredients

• 2 pounds frozen chopped spinach, thawed
• 2 cups fresh parsley, chopped
• 1 cup scallions, chopped
• 1/4 cup fresh mint, chopped
• 1 cup ricotta cheese, part skim
• 2 whole eggs, beaten with the egg whites
• 2 egg whites, beaten
• 1/4 cup dry breadcrumbs (or 2 Tbsp gluten flour)
• 1/2 tsp pepper (black and/or white)
• 1/2 tsp nutmeg
• 6 oz (8-9 sheets) phyllo dough, thawed
• 1/4 c olive oil

Details

Adapted from bing.com

Preparation

Step 1

Microwave the spinach in batches for 2-3 minutes.

Let drain and then squeeze out the water.

Mix the spinach, parsley, scallions,mint, breadcrumbs (or gluten flour), and seasonings together. Use your hands or a couple of forks to pull the spinach apart so that it doesn't clump.

Mix in the ricotta and eggs. Stir well. Set aside.

Preheat oven to 350.

Prepare the phyllo (filo) dough. Follow the box directions about keeping it covered. It's very forgiving so don't worry about a sheet tearing.

Spray the bottom of one large (9 x 13) or 2 smaller (7 x 11 or 9 x 9) glass baking dishes with olive oil. (I use a Misto pump - Olive or Butter flavored PAM is also fine.)

One at a time, layer 4-6 of the phyllo leaves in the baking dish(es), overlapping and leaving part of each leaf hanging over the outside edge of each side of the dish. Lightly spray each leaf with oil once set in place.

Fill the dish with the spinach mixture.

Cut the remaining phyllo leaves in half and cover the top, alternate folding the lower leaves over the top leaves, again lightly spraying each leaf.

Use a serrated knife to cut the top phyllo layers into 8-12 servings.

Bake at 350 for about 30-40 minutes.

Serve hot or cold.