Monday, March 31, 2008


Peter, please forgive me...

This is the easier version of Spanikopita. If store-bought phyllo dough is not your cup of tea, please refer to Peter's recipe (see link above) or invite Peter to your home to make the phyllo for/with you.

My brother was kind enough to inform us that his girlfriend wasn't eating meat lately....3 hours before they came over for dinner. ARGH! That is so typical Actorboy.

For this recipe, we turned to Noreen Gilletz's MealLeaniYumm! cookbook. This version is out of print and the newer version of this cookbook is called Healthy Helpings. Here's a link to all of Noreen's cookbooks.

This version is a reduced fat version that has only 127 calories per serving.


4 green onions
2 tbsp. fresh dill &/or basil
10 oz. pkg (300 g) fresh or frozen spinach, cooked & squeezed dry
1/2 cup sun-dried tomatoes, soaked and drained
1 lb. (500 g) no-fat pressed cottage cheese or low-fat Ricotta cheese
1/2 cup feta cheese, crumbled
1/4 c. grated Parmesan cheese
2 eggs
freshly ground pepper to taste
1 tbsp. canola oil
3 egg whites
8 sheets of phyllo dough


1. In the processor, mince green onions, dill &/or basil.
2. Add spinach, process until minced
3. Add sun-dried tomatoes, cheeses, eggs and pepper; mix well
4. In a small bowl, mix oil and egg whites.
5. Spray a 9x13 casserole with non-stick spray
6. Line casserole with 4 sheets of phyllo, brushing each sheet lightly with egg white mixture as you layer it in the pan. Let edges of dough hang over pan.

7. Spread filling evenly over dough.

8. Quickly cover with remaining 4 sheets of phyllo, brushing each layer with egg white mixture.

9. Fold overhanging edges over the top and brush with egg white mixture once again.

10. Bake at 350 F for 30 minutes, until golden

Note: The egg white and oil mixture is the lower fat version of melted butter being brushed on each layer of phyllo. There is a difference in the final texture of the phyllo but it is lower fat.

Spanikopita freezes well and heat up well in the oven (don't microwave it). I happen to like my spanikopita with hot sauce (she says while ducking from flying sheets of homemade phyllo dough). StumbleUpon


Pixie said...

looks great to me- and I'll take on your version of phyllo, any day! ;)

Valerie Harrison (bellini) said...

This is our favourite dish of all time. I always have frozen spinach and filo on hand for when I have the urge. I like the addition of the sun dried tomatoes as well:D

test it comm said...

That looks good! With the dill, feta and sun dried tomatoes it sounds really tasty!

Peter M said...

Giz, no need to apologize. Interesting take on Spankopita and don't feel bad about using store-bought phyllo...lots of Greek women do!

Basil and sun-dried tomatoes are new twists to this cheese & spinach could be a refreshing new flavour but don't expect this version in Greece.

RecipeGirl said...

I don't think anyone but Peter would actually make their own Phyllo, would they?? He's a different breed (in a good way.) This looks like a great, yummy dish!

PG said...

pixie - it's really good. I crave it regularly now.

bellini valli - It's a nice touch. I find it's a relatively mild taste.

kevin - I opted for basil instead of dill. But it is really tasty

Peter - it was me (Psychgrad) that did the post.

recipegirl - true...Peter, you are a bit a good way. Strong commitment to phyllo. It is quite a good dish.

giz said...

Hmmmm spanikopita with hot sauce.... whatevah dahling.

Jessy and her dog Winnie said...

That looks great! I don't think that my mind would work in a time crunch like that!

Vicarious Foodie said...

Easy AND lower in fat!? Who could resist that??

Peter M said...

Giz and lil'Giz aka Psychgrad...sorry for the mix up but one can lose track of who's bloggin' ya know!

Anonymous said...

Oh, I love spanakopita, and this looks like a good quick version. I believe we still have some phyllo left in the freezer....

Rosie said...

This really looks great!! Love all the combos of flavours going on here! :)

Rosie x