Wow – not the first recipe I’ve tried for this classic dish, but definitely the best. The original recipe called for egg substitute (8 oz), but I like using real eggs.
Total Time: 1:30; Prep 0:45; Cook 0:45 Serves: 12
Ingredients
- Cooking spray (olive oil)
- 2 tsp olive oil
- 30 oz chopped frozen spinach, thawed, squeezed to remove excess water
- 1 cup finely chopped onion
- 2 Tbsp chopped fresh parsley
- 1⁄8 tsp ground nutmeg
- 4 eggs, beaten slightly to combine
- 6 oz feta cheese, crumbled
- 1 Tbsp grated Parmesan cheese
- 1⁄4 tsp table salt
- 1⁄4 tsp black pepper
- 1 pound(s) phyllo dough, thawed according to package directions
Instructions
- Coat a 9 X 13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg.
- Remove from heat and transfer mixture to a large bowl. Add eggs, cheeses and salt and pepper; mix well.
- Place 2 sheets of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray.
- Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
- Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak.
- Refrigerate for 30 minutes.
- Preheat oven to 375ºF. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.
5 WW points per serving
