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Mini-Spanakopitas (Greek Spinach Pies)
Nb persons: 20
Yield: 1
Preparation time:
Total time:
Source: Cooking light June 2001
Ingredients Filling: | |
1 (10-ounce) package | fresh spinach, coarsely chopped |
1/3 cup | feta cheese, crumbled, (about 1 1/2 ounces) |
1/4 cup | low-fat cottage cheese |
2 tablespoons | grated Parmesan cheese |
2 teaspoons | olive oil |
1 1/2 cups | chopped green onions |
1 1/2 tablespoons | chopped fresh or 1 1/2 teaspoons dried dill |
1 tablespoon | fresh lemon juice |
1/4 teaspoon | salt |
1/4 teaspoon | black pepper |
2 large | egg whites, lightly beaten |
Remaining ingredients: | |
1 tablespoon | olive oil |
1/4 teaspoon | salt |
1 large | egg white |
5 sheets | frozen phyllo dough, thawed |
Preparation
Preheat oven to 350°.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350° for 20 minutes or until golden.
Nutritional Information
Calories: 43 (44% from fat)
Fat: 2.1g (sat 0.6g,mono 1.1g,poly 0.3g)
Protein: 2.3g
Carbohydrate: 4g
Fiber: 0.8g
Cholesterol: 2mg
Iron: 0.8mg
Sodium: 147mg
Calcium: 44mg
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