Greek Spinach Pie

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SERVES: 8

COOK TIME: 58 Min

Our Greek Spinach Pie is a healthier version of the Mediterranean country's traditional spanakopita. We've captured the flavor and spirit of this Old World classic without all the old-time work.

What You'll Need

1 (10-ounce) container refrigerated pizza dough
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon dried basil
3/4 cup low-fat cottage cheese
3 ounces low-fat crumbled feta cheese
3/4 cup evaporated skim milk
8 egg whites
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

What to Do

Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
Unroll the pizza dough and form into a ball. On a lightly floured surface, slightly flatten the dough with your hands, then roll out the dough to form a 12-inch circle. Place in the pie plate to form a crust.
Lightly coat a medium skillet with nonstick cooking spray. Add the onion, garlic, and basil. Cook over medium heat for 3 to 4 minutes, or until the onion is tender, stirring constantly.
In a large bowl, beat together the cottage cheese and feta cheese until creamy and well mixed. Add the evaporated milk and egg whites and continue beating until well combined. Stir in the onion mixture and spinach.
Pour the mixture into the pie crust. Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes, then cut into wedges and serve.

Notes

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Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 182
Calories from Fat 28
Total Fat 3.1g 5 %
Saturated Fat 1.3g 6 %
Trans Fat 0.0g 0 %
Protein 16g 31 %

Amount Per Serving % Daily Value *
Cholesterol 6.5mg 2 %
Sodium 609mg 25 %
Total Carbohydrates 25g 8 %
Dietary Fiber 2.8g 11 %
Sugars 6.5g 0 %

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DawnD

Sep 05, 2020

A recipe that doesn't use a custard type base Saut 1 med onion, chopped, add 10-16 oz. frozen spinach (depending how thick you like your spinach) to the pan and continue to saut until all liquid is evaporated. Cool a little then add 1 beaten egg, a handful of crumbs, SP, dried dill weed and/or seed (if you think you've added enough, add some more. I put in approximately 1-2 tsp dill weed in the mixture, but that's just a guess), then sprinkle some dill seed on the top after spreading the filling in the pan. Or not. If I forget to mix dill into the filling, I just sprinkle more on top before baking. Once filling is cooked, lay crust (store-bought short crust or puff pastry) in the pan (10" pie pan to a 9"x 13" baking pan). Spread the filling on top. I add a top crust, crimp or fold in edges, etc., but obviously if you want to skip the top crust, go for it. Brush with egg wash, cut top crust into wedges or squares, and bake at 350F till crust is golden. Can be eaten warm, room temperature or even cold, as you like. Obviously if you want to add feta or garlic or what ever, go ahead. Hope you enjoy it.

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Test Kitchen Team

Nov 04, 2013

You can certainly use fresh spinach. We haven't tested it the recipe like this, but our Test Kitchen Director suggests using two 9-oz. bags. Be sure to saut them in a pan first until it wilts. Let us know how it turns out!