WW Greek Spanakopita

by

The WW Greek Spanakopita is a light and easy-to-make dish. This recipe contains two grams of fiber and 185 calories per serving. Takes one hour and five minutes to prepare this dish, a perfect choice for busy days. It contains spinach, salt, onion, garlic, black pepper, reduced-fat feta cheese, dill, red pepper flakes, egg, lemon juice, oregano, phyllo dough, parsley, and olive oil. There are no nut ingredients included in this meal. We may pair this dish with lemon herb quinoa, vegetable lentil soup, cucumber dill dip, lemon vegetable soup, cucumber onion salad, or roasted zucchini. Store this WW Greek spanakopita in the container for 4 days.

STATS:

  • Total Time: 1 hour 5 minutes
  • Calories: 185 kcal
  • Diet: Weight Watchers
  • Cooking Time: 40 minutes
  • Serving Size: 1 piece
  • Cuisine: Mediterranean
  • Serving: 8
  • Course: Main
  • Preparation Time: 25 minutes

EQUIPMENT:

  • Large skillet
  • Large mixing bowl
  • Colander
  • Wooden spoon
  • Measuring cups
  • 9-inch square baking dish
  • Pastry brush
  • Knife
  • Cutting board
  • Measuring spoons
  • Kitchen towel

INGREDIENTS:

SPINACH FILLING:

  • Quarter tsp black pepper
  • 1 tbsp lemon juice
  • Quarter tsp dried oregano
  • 1 small diced yellow onion
  • 2 minced garlic cloves
  • Three oz crumbled reduced-fat feta cheese
  • 2 tbsp chopped dill
  • 1/8 tsp salt
  • Two tbsp chopped parsley
  • 1 large egg
  • 20 oz fresh spinach
  • 1/8 tsp red pepper flakes

PHYLLO LAYERS:

  • 6 sheets phyllo dough
  • One tbsp olive oil

INGREDIENT NOTES:

SPINACH:

  • This ingredient includes volume and color in the dish. Spinach gives nutrients and makes the recipe light. You may use frozen chopped spinach as per your preference.

YELLOW ONION:

  • Onion gives a natural sweet and savory taste to the meal. It adds volume to the dish and makes it filling. You may use shallots as another idea.

REDUCED-FAT FETA CHEESE:

  • It includes salty and tangy taste to the filling to make it delicious. Reduced-fat feta cheese makes the recipe light and delicious. You may use regular feta as an alternative.

PHYLLO DOUGH:

  • This dough gives flaky and crispy layers in the dish. You may use whole-wheat phyllo as a substitute.

INSTRUCTIONS:

MAKE THE FILLING:

  1. First, warm the oven to 375°F and coat the dish with cooking spray.
  2. Put the skillet on a moderate flame, then cook the onion for 4 minutes and the garlic for 30 seconds.
  3. Cook the chopped spinach in batches for 5 minutes and put the mixture in the colander.
  4. Cool the mixture for a few minutes, then squeeze out any extra liquid properly.
  5. Put the drained spinach mixture, reduced-fat feta, dill, egg, parsley, lemon juice, oregano, salt, red pepper flakes, and black pepper in the bowl.

ASSEMBLE THE DISH:

  1. Unroll the phyllo dough and cover the unused sheets with a kitchen towel.
  2. Put one sheet of phyllo in the dish then use olive oil to brush it.
  3. Add the second sheet and brush again, then repeat the steps with the third sheet.
  4. Then spread the spinach and feta mixture evenly on the phyllo, then smooth the top with a spatula.
  5. Place the fourth sheet of phyllo on the filling and brush again.
  6. Include the fifth and sixth sheets while brushing the top lightly with oil.
  7. Tuck the edges of the phyllo around the filling and score the top into 8 portions.

BAKE AND SERVE:

  1. Put the dish in the oven and bake for 40 minutes.
  2. Then cool the spanakopita for ten minutes and cut it into 8 pieces.

SERVING SUGGESTIONS:

SALADS:

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

VEGETABLE SIDES:

  • Lemon Roasted Broccoli
  • Garlic Green Beans
  • Roasted Zucchini
  • Mediterranean Roasted Vegetables

DIPS:

  • Tzatziki
  • Lemon Yogurt Sauce
  • Cucumber Dill Dip
  • Garlic Yogurt Sauce

GRAIN SIDES:

  • Lemon Herb Quinoa
  • Light Greek Rice
  • Herbed Couscous
  • Mediterranean Bulgur

SOUPS:

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

TIPS:

  • Squeeze the spinach properly, then mix the filling so the dish does not become soggy.
  • Keep the phyllo sheets covered to keep them fresh, as they dry quickly.
  • Feta gives plenty of salty taste, so do not add too much salt in the recipe.
  • Let the filling set for ten minutes so it stays together while cutting.

STORAGE INFORMATION:

FRIDGE:

  • Store the dish in a container for 4 days.

FREEZER:

  • Cool the spanakopita, then wrap the pieces separately and freeze for three months.

FAQs:

Can I make the spanakopita earlier?

  • Yes, you may refrigerate the assembled dish several hours early and bake when you need to serve.

What makes the phyllo soggy?

  • The extra moisture from the spinach makes the phyllo soggy; squeeze the spinach properly, then mix the filling.

Can I freeze this dish?

  • Yes, you may freeze the baked spanakopita for three months.

Is this recipe good for nut-allergic people?

  • Yes, you may prepare this dish for people who have a nut allergy because there are no nut ingredients in this recipe.

How can I make this dish gluten-free?

  • You may use gluten-free phyllo if you do not want to add gluten to the meal.

NUTRITIONAL INFORMATION:

Net carbs: 16 g

Iron: 2 mg

Calories: 185

Total carbs: 18 g

Vitamin A: 6,000 IU

Fiber: 2 g

Calcium: 145 mg

Protein: 8 g

Sodium: 420 mg

Potassium: 420 mg

Weight Watchers Points: 4 Points