Strange week for meal planning. Despite the fact we've entered spring, waking up to snow on the ground two days in a row makes me continue to crave hearty winter foods. I tried to fuse winter and spring yesterday, producing a Spanakopita Casserole type dish. This recipe called to me because, like most things I test out, it's super simple, plus, it's nutritionally a killer choice (i.e. lots of protein and fiber). Spanakopita Casserole See original version seen here.
- 1-2 tsp olive oil
- 1 tablespoon red pepper, finely chopped
- 1/4 cup onion, finely chopped
- 3 bags fresh spinach (9 oz a piece)
- 1 egg white
- 2/3 cup feta, crumbled
- 4-6 sheets phyllo dough (whole wheat if you can find it)
- Cooking spray
- 1 tablespoon of Smart Balance Light, divided
- Preheat oven to 375°F.
- In a large saute pan, heat the olive oil over medium heat. Stir in the pepper and onions and let this cook for about 2 minutes.
- Start to add the spinach in large batches. Wait a few minutes between each batch until all the spinach is in the pan. Cover the pan and let the mixture cook for about 10 minutes.
- Pour the spinach mixture into a colander and let it drain for a few minutes before transferring to a large bowl to cool thoroughly. Once it's cool, mix in the egg white and follow by folding in the feta. Stick this in the fridge for a few.
- Spray casserole dish with cooking spray to prepare it for phyllo dough. Taking one sheet at a time, cover the casserole dish with the phyllo dough making sure to cover every inch of the bottom and leaving a few inches hanging over the edge.
- Once the phyllo dough is in place, pour the spinach mixture over the phyllo layers and spread into an even layer.
- Fold the excess phyllo over the spinach mixture, so no spinach should be visible. Drop the divided up Smart Balance over top the phyllo.
- Bake in preheated oven for 35 minutes or until lightly brown and crispy. Let it sit for 15 min or so before serving.
Serves 6. A super light version of the classic Greek dish, each serving has roughly 150 calories with 8 grams of fiber and 7 grams of protein. Leftovers are just as good the next day!