Spanokopita

4 Servings

Ingredients

Quantity Ingredient
2 packs Spinach, frozen, defrosted
½ cup Onion, chopped
5 Scallion, chopped
1 tablespoon Olive oil
½ pounds Feta cheese, crumbled
½ pounds Cottage cheese, lowfat
½ cup Egg Beaters® 99% egg substitute
¼ cup Bread crumbs
½ cup Parsley, chopped
½ cup Dill, chopped

Directions

Sautee onion, scallion in olive oil for 5 minutes. Meanwhile, squeeze all liquid from defrosted spinach. Add spinach to sauteing onions.

In medium bowl, crumble feta cheese. Add cottage cheese, and blend well.

Add beaten egg substitute and mix well. Toss breadcrumbs, parsley and dill into spinach onion mixture and add to cheese. Stir until well blended.

Preheat oven to 350 degrees. Place mixture in shallow pyrex dish. Optional: put sliced low fat mozzerella on top. Cover dish with foil. Bake for approximately 20 minutes, remove foil. Continue baking for 10 minutes more, until spinach is heated thru and cheese is melted.

Directions for phyllo triangles: Use 1 tsp filling for each triangle. Brush phyllo with melted butter, cut each piece into ⅓'s. Roll into triangle, place on ungreased baking sheet, and brush top with butter. Bake for 20 minutes at 375, or until golden. Let cool about 5 minutes before serving. Can also be prepared ahead of time and frozen, unbaked. When ready to use, heat oven to 350. Bake without prior thawing for 35 to 40 minutes, or until golden. Serve warm.

Recipe by: Traditional Greek, lowfat version Posted to Digest eat-lf.v097.n085 by FYHF67A@... (MRS JANET LIEBERT) on Mar 28, 1997

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