spinach pie

2 teaspoons olive oil
12 scallions, sliced
2 10-ounce packages fresh spinach, cleaned and coarsely chopped
3/4 cup crumbled feta cheese
2/3 cup low-fat cottage cheese
1/2 cup minced dill
2 eggs lightly beaten
1/4 teaspoon freshly ground black pepper
6 sheets phyllo dough, thawed if frozen

Preheat oven to 350. Spray an 8? square baking pan with nonstick cooking spray. In a medium nonstick skillet, heat the oil. Add scallions, cook stirring, 1 minute. Add spinach; cook, stirring as needed, until just wilted, 3-5 minutes. Transfer to medium bowl; stir in cheeses, dill, eggs and pepper.

Spray 1 phyllo sheet with nonstick cooking spray; top with another sheet and spray it. Line the baking pan with these 2 sheets, letting the edges hang over the sides. Spread the spinach mixture over the phyllo. Cover the filling with the remaining 4 sheets, spraying each sheet and tucking them into the pan. Fold the outside sheets. Bake until golden, 30-35 minutes.

Makes 4 servings. Per serving 264 calories; 12 g fat; 5 g saturated fat; 127 mg cholesterol; 676 mg sodium; 24 g carbohydrates; 4 g fiber; 17 g protein; 299 mg calcium. From Weight Watchers.

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