Spanakopita
From the Weight Watcher's "Take-out Tonight" cookbook
Sherry tested this recipe on her family and she and her husband loved it! She brought in extras for some of us to taste and I can attest to its yummi-ness. You can make in advance and freeze as well - see instructions below. Serve with a salad or as a side dish.
Ingredients
1 tspn extra virgin olive oil
1 onion, finely chopped
1-16 oz bag/box of frozen, chopped spinach, thawed and squeezed dry (press in a colander)
4 oz reduced or non-fat feta cheese crumbled, about 1 cup
1/3 cup fresh dill (you can probably use dried equivalent)
1/2 cup fresh or dried parsley
1 large egg, lightly beaten
1/8 tspn ground nutmeg
1/8 tspn salt
1/8 tspn freshly ground pepper
8 (12x17 inch sheets of phyllo dough, thawed according to package directions). You can find this in the frozen food section of the grocery store.
Preparation:
- Preheat oven to 350 degrees. Spray large baking sheet with nonstick spray and set aside.
- To make the filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook until softened/translucent, about 4-5 minutes. Add the spinach and cook 3-4 minutes. Remove from the heat; cool 5 minutes. Stir in the feta, dill, parsley, egg, nutmeg, salt, and pepper; mix well to combine.
- Place sheet of phyllo with the long side facing you on a work surface (cover remaining phyllo with plastic wrap to retain moisture). Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. With a sharp knife, cut the layered sheets crosswise into 3 equal strips.
- Place a scant 1/3 cup of the filling in the center of the bottom end of one strip. Fold up one corner around filling to form a triangle (flag-style). Continue folding all the way up to the top of the strip. Place the triangle, seam-side down, on the baking sheet. Repeat with the other 2 strips, then with the remaining phyllo sheets, nonstick spray , and filling to make 12 triangles.
- Bake triangles until lightly golden, 20-25 minutes. Serve warm or at room temperature.
Freezing: These spanakopita triangles freeze beautifully. Prepare as directed through Step 3. Freeze trinagles on a baking sheet in a single layer, then transfer the frozen triangles to a zip-lock plastic bag; seal and freeze for up to 3 weeks. To serve, do not thaw. Bake as directed in Step 4 , except increase the baking time to 27-35 minutes.
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