Vegetarian

Baba Luba's Banitsa (spinach pie) takes several minutes to prepare.

Baba Luba's Banitsa (spinach pie) takes several minutes to cook.

Baba Luba's Banitsa (spinach pie) makes 20 servings.

The ingredients for Baba Luba's Banitsa (spinach pie) are:

Phyllo Dough, 16 oz
Spinach, frozen, 2 package (10 oz)
Butter Kroger Light, 16 tbsp
Egg substitute, liquid (Egg Beaters), 1.5 cup
Red Onion Raw (1/4 cup, 40g or 1.4oz), 0.25 cup
Ricotta Cheese, part skim milk, 1 cup

Here is how you make Baba Luba's Banitsa (spinach pie):

Baba Luba's Banitsa (Spinach Pie) RecipeAdapted from Luba StoyanoffModified by Lot920 for reduction in calories, removal of feta and addition of onionDifficulty: Medium | Total Time: 1 hr 15 mins | Makes: About 20 servings as a starterThis version of the Greek spinach pie called spanakopita, known as banitsa in Bulgarian, layers everything on a single baking sheet rather than requiring the shaping and folding of individual pies. A filling of spinach, ricotta cheese, onion and egg beaters is mixed together and layered between buttered sheets of phyllo dough. Then the pie is baked in the oven until the phyllo is puffed and golden. Special equipment: You will need a pastry brush for this recipe.INGREDIENTS 2 (10-ounce) packages frozen spinach, thawed (optional: add leeks) 16 tablespoons unsalted light butter (2 sticks) 8 ounces ricotta 1-1/2 cups egg beaters 1/4 cup onion 1 pound phyllo sheets (12 by 17 inches), thawed in the refrigeratorINSTRUCTIONS 1) Heat the oven to 400?F and arrange a rack in the middle. 2) Using both hands, squeeze out as much liquid from the spinach as possible. (Excess liquid will make the banitsa soggy.) Place in a large bowl. Add chopped onion. 3) Melt the light butter in a small saucepan over low heat; set aside. 4) Add ricotta to the bowl of spinach. Add the egg beaters and stir to combine. 5) Place the phyllo on a work surface. Using a pastry brush, brush the entire surface of a 12-by-17-inch rimmed baking sheet with the reserved butter mixture. Working quickly so as not to dry out the phyllo, gently slide 2 sheets onto the baking sheet. Drizzle with a tablespoon of the butter mixture. Repeat until you have 6 layers of phyllo. 6) Spread half of the spinach mixture evenly over the phyllo. Cover the spinach with 2 more sheets of phyllo and drizzle with a tablespoon of the butter mixture. Repeat until you have about 4 layers of phyllo (depends on number of sheets in box -- review box and modify # of sheets as needed). 7) Spread the remaining spinach mixture evenly over the phyllo. Cover the spinach with 2 more sheets of phyllo and drizzle with a tablespoon of the butter mixture. Repeat until you have 5 layers of phyllo. Evenly brush the entire surface of the top layer with the remaining butter mixture. Push the edges down slightly to seal. 8) Bake for 15 minutes. Check the banitsa: If the top is golden brown already, reduce the oven temperature to 350?F. Continue to bake, checking occasionally to make sure the banitsa is not too brown, until puffed, flaky, and golden brown, about 15 to 30 minutes more. Remove the baking sheet to a wire rack and cool slightly before cutting and serving.Serving Size:?20 servings

The nutritional information for Baba Luba's Banitsa (spinach pie) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 138.6

• Total Fat: 7.2 g
• Cholesterol: 15.8 mg
• Sodium: 208.1 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 0.8 g
• Protein: 5.4 g

The dietary needs meet for Baba Luba's Banitsa (spinach pie) is Vegetarian