A friend of mine makes a mean Spanakopita (Greek spinach pie) that I really love. I would love to make it too, but the problem is that there is really no such thing as ‘clean’ phyllo dough which is necessary to make Spanakopita. I decided that I would do the next best thing and create a recipe that uses some of the same filling ingredients. The result was a delicious pie that was much lighter and healthier but just as satisfying. Opa! for clean eating.

Ingredients:

  • 2 tbsp extra virgin olive oil plus a little for coating the baking dish
  • 4 cups fresh spinach, chopped
  • 1 onion, chopped
  • 4 ounces mushrooms, chopped
  • 1 red bell pepper, chopped
  • 4 ounces clean Neufchatel (lite cream cheese)
  • 4 egg whites/2 yolks
  • 1/4 cup dry whole wheat bread crumbs
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp garlic powder
  • 2 tbsp toasted almonds, chopped
  • 2 tbsp parmesan, grated
  • juice and zest from 1/2 a lemon
  • sea salt and pepper to taste

Preparation:

  1. Preheat oven to 350 degrees and coat a deep dish pie plate with oil. (a 9 x 9 baking dish works too)
  2. In a large dry skillet toast the almonds until nutty smelling and slighty browned, remove from pan, coarsely chop and set aside.
  3. In the same skillet warm the olive oil over medium high heat. Add the onion, mushrooms and pepper. Season with salt and pepper to taste.

    Add spinach and seasonings

  4. Saute for about 5 minutes or until the vegetables are tender. Add the spinach (it will seem like there is too much spinach but it will cook down), oregano, basil and garlic and cook until the spinach has wilted, about 1 - 2 minutes.
  5. Sprinkle the lemon juice and zest over the vegetables. Turn off the heat and set aside.

    Mix together the cheese, eggs, bread crumbs, almonds and parmesan

  6. In a large bowl stir the cream cheese, 4 egg whites, 2 yolks, bread crumbs, 1/2 the almonds and 1/2 the parmesan cheese until well combined.
  7. Stir in the spinach mixture.

    Pour the spinach mixture into a prepared baking dish

  8. Spread evenly into the prepared baking dish and top with the remaining almonds and parmesan.
  9. Bake 30 minutes or until the edges start to brown.
  10. Let rest 5 minutes before cutting.

Nutritional Info:

Makes 8 slices.

Serving size 1 slice.

Nutrients per serving:  Calories: 128.5, Cal. from Fat: 79.5, Total Fat: 8g, Sat. Fat: 3g, Carbs: 5.5g, Fiber: 1g, Sugars: 2g, Protein: 6g, Sodium: 173mg, Chol: 64.5mg

Notes:

You can change the taste of this and go Greek by using feta instead of the Nefuchatel and adding a pinch of red pepper flakes and a pinch of dill. Or you can replace the Neufchatel, lemon juice, lemon zest and almonds with 4 oz goat cheese, 1 tbsp balsamic vinegar and 2 tbsp toasted walnuts.

 

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2 Comments

 
  1. Sarah says:

    This looks delicious! I am going to make it to take to our church potluck tomorrow. Thanks!

 
 

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