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Photo of Greek spanakopita pie by WW

Greek spanakopita pie

5
Points®
Total Time
1 hr 30 min
Prep
45 min
Cook
45 min
Serves
12
Difficulty
Difficult
Do not be intimidated by phyllo dough, it is a wonderful ingredient that can be easily mastered and it is the key to this flakey, cheesy dish. The first important step is following the instructions on the phyllo dough package to the letter for thawing. Once you are ready to work with the phyllo, have a few damp paper towels on hand to keep unused phyllo covered and moist. Another important step is getting excess liquid out of your spinach. Make sure it is fully thawed, then put in a fine mesh strainer. Place a flat plate on top and press until the spinach is fairly dry. Follow these tips and in 1 1/2 hours you will have a main dish that will impress your family and friends with looks and flavor. Round out the plate with what else... a Greek salad!

Ingredients

Cooking spray

18 spray(s)

Olive oil

2 tsp

Chopped frozen spinach

30 oz, thawed, squeezed to remove excess water

Onion

1 cup(s), chopped, finely chopped

Fresh parsley

2 Tbsp, fresh, chopped

Ground nutmeg

⅛ tsp

Liquid egg substitute

8 oz

Feta cheese

4 oz, crumbled

Grated Parmesan cheese

1 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Phyllo dough

1 pound(s), frozen, thawed according to package directions

Instructions

  1. Coat a 9 X 13-inch baking pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.
  3. Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
  4. Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
  5. Preheat oven to 375ºF. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom. Yields 1 square per serving.

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