WW Authentic Greek Spanakopita

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The WW Authentic Greek Spanakopita contains 150 kcal. You can make this recipe in only 55 minutes. This recipe will become very delicious for Weight Watchers. You can make it for family dinners, lunch, occasions, or parties. The WW Authentic Greek Spanakopita goes well as a light meal or appetizer with soups, side dishes, or sauces. You can also keep this dish in a tight container for four days. Here, we will use phyllo dough, onion, minced garlic, fresh spinach, reduced-fat feta cheese, low-fat cottage cheese, plain nonfat Greek yogurt, and egg to make this dish. The steps to prepare this recipe are also very simple for you.

STATS:

  • Cuisine: Greek
  • Total time: 55 minutes
  • Number of calories: 150 kcal
  • Serving size: 1 slice
  • Servings: Eight
  • Preparation duration: 20 min
  • Course: Light meal
  • Cooking time: 35 minutes
  • Diet: Weight Watchers

EQUIPMENT:

  • Knife
  • Baking dish
  • Spatula
  • Skillet
  • Big mixing bowl

INGREDIENTS:

  • Eight sheets of phyllo dough
  • One medium chopped onion
  • 2 minced garlic cloves
  • Four cups chopped fresh spinach
  • ¾ cup crumbled reduced-fat feta cheese
  • Quarter cup low-fat cottage cheese
  • Two tbsp plain non-fat Greek yogurt
  • 1 large egg
  • Two tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • ¼ tsp black pepper
  • Light cooking spray
  • Quarter tsp salt

INGREDIENT NOTES:

PHYLLO DOUGH:

  • We will use the phyllo dough in this recipe. Your spanakopita will get crispy on the outside from using this. After baking, your recipe will become light as well. You can add whole-wheat phyllo dough for an alternative.

ONION:

  • Onion will make your filling flavorful and sweet. It will also maintain any excess taste of spinach. Use shallots for another choice.

GARLIC:

  • Your spinach filling will become savory if you use this. Garlic will improve the taste of your recipe as well. A common substitute for this can be garlic powder.

SPINACH:

  • This is the main item for your spanakopita. Spinach will make your dish’s filling nutritious and colorful as well. Kale is another idea for you to try here.

REDUCED-FAT FETA CHEESE:

  • This ingredient will make your spanakopita classic. It will also make its taste salty. Add low-fat ricotta if you want another idea as well.

LOW-FAT COTTAGE CHEESE:

  • This cheese will include protein in your recipe. It will also make the filling of your dish creamier. Add low-fat ricotta cheese for another idea.

NON-FAT GREEK YOGURT:

  • Non-fat Greek yogurt will make your spinach filling more creamy. It will also make it moist. Add low-fat plain yogurt for substitution.

EGG:

  • Egg will easily mix all the other ingredients for your dish. Also, your spanakopita will make a shape if you use this as well. Add a flax egg to your recipe if you need an alternative.

DILL:

  • This herb is a classic one in spanakopita. So we will add it for a bit of tanginess to your recipe. Fresh mint can also be a choice for you.

PARSLEY:

  • You will feel freshness from adding parsley to your recipe. Cilantro can also be an alternative choice for you.

COOKING SPRAY:

  • We will use cooking spray instead of oil to make your recipe light.

INSTRUCTIONS:

  1. Heat the oven to 190°C.
  2. Then add some cooking spray to your baking dish.
  3. Add a little cooking spray to your skillet.
  4. Then place it over a medium flame to cook the onion in it.
  5. Cook it for four minutes to make it soft.
  6. Now, put the garlic to cook for 30 seconds.
  7. Then add the spinach as well to cook till it wilts.
  8. Rest this mix to cool it down.
  9. Then, use a big bowl to add pepper, salt, parsley, dill, and egg.
  10. Now add Greek yogurt, cottage cheese, feta cheese, and the spinach mix as well.
  11. Mix all of this properly.
  12. Now take one phyllo sheet and place it on the baking dish.
  13. Then use cooking spray on it.
  14. Do this with four layers of phyllo sheets.
  15. Now comes the spreading of your filling mix.
  16. Then add the remaining four phyllo sheets while adding cooking spray between every one.
  17. Bake this dish for 35 minutes.
  18. Then wait for 10 minutes for it to rest.
  19. Now cut them into squares to finish your recipe.

SERVING SUGGESTIONS:

SALAD PAIRINGS:

  • Mediterranean Chickpea Salad
  • Greek Cucumber Tomato Salad
  • Lemon Herb Quinoa Salad

SOUP IDEAS:

  • Greek Lemon Vegetable Soup
  • Lentil Vegetable Soup
  • Tomato Basil Soup

TIPS:

  • You need to keep your phyllo sheets under a wet towel so they remain moist.
  • Also, add some spray to your sheets so that they can get crispy.

STORAGE INFORMATION:

FRIDGE:

  • Add the remaining food to a tight dish to store for 4 days.

FREEZER:

  • Wrap these spanakopita in different sections and store them for 2 months.

FAQs:

Should I prepare my recipe early?

  • If you need to make this spanakopita ahead of time, arrange it in the baking dish and chill it for one day.

Why is my spanakopita soggy?

  • Because you did not drain your spinach very well.

NUTRITIONAL INFORMATION:

Fiber: 2 g

Calories: 150 kcal

Protein: 10 g

Total Carbs: 15 g

Calcium: 150 g

Iron: 2.2 g

Sodium: 390 g

Vitamin A: 3100 IU

Potassium: 300 g

Net Carbs: 13 g

WW Points: 3