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Spanakopita

Ingredients

  • 3 Tbsp olive oil
  • 1 cup fine chopped onions
  • 15 oz frozen, thawed, squeezed spinach
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • A scant pinch of nutmeg
  • 3 oz feta cheese
  • 1 cup low fat cottage cheese
  • Juice of 1 lemon4 egg whites, beaten
  • 24 oz thawed phyllo dough

Preparation

  1. Slowly sauté the onions in 1 Tbsp olive oil
  2. Add in the squeezed spinach, the feta cheese, cottage cheese, salt, pepper, oregano and nutmeg
  3. Remove from heat and mix well
  4. Let cool and add in beaten egg whites
  5. Cut phyllo strips into 3-inch wide pieces
  6. Brush 2 strips with the remaining olive oil (~ 2 Tbsp)
  7. Place strips over each other
  8. Place 1 Tbsp of the spinach mixture on the phyllo
  9. Fold over in a triangle shape 5 or 6 times. Place onto cookie sheet. Bake all triangles at 400o F. for 12-15 minutes

Spanakopita Nutrition label

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