Light Greek Spanikopita (Amy's)

By AnneS

Ingredients

• olive oil non-stick cooking spray
• 1 teaspoon olive oil
• 1 large onion, cut into quarters and sliced
• 2 cloves garlic, minced
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup reduced-fat feta cheese crumbles
• 5 sheets phyllo dough, thawed
• 1/2 cup cholesterol-free egg substitute
• 1/4 to 1/2 teaspoon black pepper
• 1/8 teaspoon salt

Details

Adapted from larsochbirte.dinstudio.se

Preparation

Step 1

1. Preheat oven to 375 degrees. Spray 8-inch square baking pan with cooking spray.

2. Heat oil in large skillet over medium heat. Add onion; cook and stir 7 to 8 minutes or until soft. Add garlic; cook and stir 30 seconds. Add spinach and cheese; cook and stir until spinach is heated through.

3. Place 1 sheet phyllo dough on counter with long side toward you. Cover remaining phyllo with damp towel until needed. Spray right half of phyllo with cooking spray; fold left half over sprayed half. Place sheet into prepared pan. (Two edges will hang over the sides of the pan.) Spray top of sheet. Spray and fold 2 more sheets of phyllo dough the same way. Place sheets into pan at 90 degree angles so the edges will hang over all 4 sides of the pan. Spray each sheet after it is placed in the pan.

4. Combine egg substitute, pepper, and salt in a small bowl. Stir into spinach mixture. Spread filling over phyllo in pan. Spray and fold 1 sheet of phyllo as above; place on top of filling, tucking ends under filling. Bring all overhanging edges of phyllo over top sheet, tucking ends under. Spray lightly.

5. Bake 25 to 27 minutes or until top is barely browned. Cool 10 to 15 minutes before serving.