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
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).