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  • Prep Time


  • Total Time


  • Servings



  • 3

    C fresh spinach leaves, stems removed

  • C chopped onion

  • 2

    tsp EVOO

  • ¼

    C grated, part skim mozzarella

  • ½

    C reduced-fat ricotta cheese

  • 1

    egg white

  • ½

    tsp salt

  • 2

    tsp lemon juice

  • ¼

    tsp nutmeg

  • 18

    sheets of phyllo dough

  • ¼

    C plus 1 T EVOO


Filling: Saute the onion in the 2 tsp of oil until tender add spinach and cook until slightly wilted remove from heat and add to food processor along with the rest of the ingredients Blend until colors mingle but are still distinct. Set aside. Crust: Preheat oven to 375. Coat a large baking sheet with olive oil cookng spray. Place one sheet of phyllo dough on your work surface and brush with olive oil. Fill: Place one tsp of spinach mixture at teh very end of the one corner and fold the bottom over the mound on the diagonal, fold again and repeat side to tside as if folding a flag. Repeat with the other two strips. Place the three completed triangles on prepared baking sheet and start again. Place all the spankakopitas on the baking sheet, brush the tops with remaining 1 T of olive oil and bake 20-25 minutes until golden brown.


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