Lighter Spanakopia Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood
5 from 1 vote

Light & Easy Spanakopita (Greek Spinach Pie)

This lighter version of Greek Spinach pie has all of the flavor of the original with less than a half of the fat of traditional recipes.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 15 mins
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Course: Dinner or Appetizer, Lunch
Cuisine: Greek
Keyword: greek food, phyllo dough, spanakopita, spanikopita, spinach, spinach pie
Servings: 8 large servings
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 Tbls vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 lb frozen spinach thawed & thoroughly drained
  • 2 Tbs fresh dill chopped (or 1 Tbls. dried dill)
  • 2 Tbs flour I use Wondra
  • 8 oz feta cheese crumbled
  • 1 medium lemon
  • 4 eggs lightly beaten
  • 1 tsp. Cavender's Greek Seasoning or Salt & Pepper, to taste
  • 15 sheets phyllo dough
  • Olive oil or butter flavored Pam
  • 3 Tbs butter melted

Instructions

  • Preheat oven to 350°.
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
  • Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
  • Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
  • In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.
  • Spray the bottom of a 9 x 13-inch baking dish with cooking spray. Lay one sheet of phyllo dough flat in pan.
  • Dip a pastry brush 1/2" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter. (I can usually do at least two sheets with one brush dip.)
  • Add another sheet and repeat until you have five sheets total.
  • Spread 1/2 of spinach mixture over the buttered phyllo dough layers.
  • Layer on 5 more sheets of phyllo, buttering lightly in between each layer. Spread on remaining spinach mixture.
  • Top with the last 5 sheets of phyllo, buttering lightly between each layer.
  • Bake in the preheated oven 45-50 minutes, or until golden brown.

Nutrition

Carbohydrates: 23g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 630mg | Fiber: 3g
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