Vegetarian

SPANAKOPITA ~ Low Cal Version is for Dinner.

SPANAKOPITA ~ Low Cal Version takes 15 minutes to prepare.

SPANAKOPITA ~ Low Cal Version takes 40 minutes to cook.

SPANAKOPITA ~ Low Cal Version makes 8 servings.

The ingredients for SPANAKOPITA ~ Low Cal Version are:

20 oz. bag frozen chopped spinach, thawed
1 1/4 c. chopped onion
2 c. lowfat cottage cheese
4 oz. crumbled feta cheese
8 oz. carton egg substitute, thawed
1/3 c. instant rice, uncooked
2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/2 pkg. frozen phyllo dough (thaw the whole pkg. as it cannot be unrolled if frozen, refreezes safely, easily)
2 tsp. melted butter
Non stick cooking spray

Here is how you make SPANAKOPITA ~ Low Cal Version:

Drain spinach well in colander; set aside. In small skillet, cook onion in small amount of boiling water, covered, until tender-crisp, drain.In large mixing bowl, combine the spinach, onion, cottage cheese, feta, egg substitute, rice, basil, salt, nutmeg and pepper. Spray a 9"x13" baking dish with cooking spray. Spread the spinach mixture in the dish. Put on six layers of phyllo dough, spraying between each layer with cooking spray. Brush top layer with melted butter. Bake at 375 degrees for 40 to 45 minutes or until top is golden. Let stand 10 minutes before cutting. Makes 8 main dish servings, 16 appetizer servings. 167 calories per main dish serving. Number of Servings: 8Recipe submitted by SparkPeople user OKANOG.

The nutritional information for SPANAKOPITA ~ Low Cal Version is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 270.8

• Total Fat: 7.6 g
• Cholesterol: 19.3 mg
• Sodium: 765.2 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 3.2 g
• Protein: 18.1 g

SPANAKOPITA ~ Low Cal Version is Italian cuisine.