This classic Greek dish comes together in under an hour, with the familiar flavors of spinach, dill, feta, and ricotta.
Ingredients
10ozfresh or frozen spinach
5scallions white end of green onion,minced
2green onion stalks,chopped
1cuppart-skim ricotta cheese
1/3cupfat-free feta cheese crumbles
1/4cupfresh dill,snipped
1egg,beaten
1/4tspsalt
1/2tbsplemon juice
10sheetsfrozen phyllo dough,thawed
Instructions
Preheat 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).