Easy Spinach Pie | Spanakopita

An ode to the classic Greek Dish, Easy Spinach Pie is a baked dish of phyllo dough, delicious spinach, and two types of cheese. Brightness from dill and green onions bring that nostalgic flavor without any added calories. The pastry for Easy Spinach Pie is store-bought, so no need to fuss with making homemade dough. This dish will give you all of the flavors of traditional Spanakopita, without any of the guilt. My recipe for this Easy and Healthy Spinach Pie could be your next breakfast, lunch, or dinner!

Recipes Similar to My Easy and Healthy Spinach Pie:

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Is Easy Spinach Pie Healthy?

This recipe is certainly low calorie, at only 212 calories per slice for a 1/4 of the whole pie! The spinach and cheese inside will keep you full for a long time too. There are tons of health benefits from spinach, including iron, Vitamin A and B12.

This recipe does not fall into the low carb category, unfortunately. However, per serving this pie has 14 grams of protein! I have many other low carb options, such as Chicken, Red Pepper, and Broccoli Frittata.

 

Ingredients for Easy Spinach Pie:

• fresh or frozen spinach
• scallions
• green onion
• part-skim ricotta cheese
• fat-free feta cheese crumbles
• fresh dill
• egg
• salt
• lemon juice
• frozen thawed phyllo dough

How to Make My Easy and Healthy Spinach Pie

Begin by preheating your oven to 375ºF. In a large frying pan, add half of the fresh spinach and cook on low heat for 5 minutes, stirring occasionally. Push spinach to one side of the pan and add remaining spinach. Stir occasionally for an additional 5 minutes.

Spray a 9½ inch pie pan with non-stick cooking spray. In a large bowl, combine ricotta, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well. Add spinach and stir again.

When working with phyllo pastry, keep the sheets that aren’t being used in a damp paper towel. This will prevent the pastry from drying out and crumbling. Lay 1 sheet of phyllo in prepared pie pan and allow it to extend over the rim. Lightly coat with spray. Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray.Press down on the dough to form the shape of the pan. Start in the center and work your way out. Next, fold the edges in to form a 1½-inch high rim. Spread spinach mixture over the dough.

Lightly coat 1 of the remaining sheets with spray, crumple loosely and cover one section of the spinach mixture (see photo).

Repeat with remaining sheets. Bake until golden brown, about 30 minutes. Let stand for 10 minutes before serving.