Pie-Style Spanikopita - 5 points

Pie-Style Spanikopita - 5 points

source: WW Jan/Feb 2012
Prep: 15 min   Cook: 30 min  Serves: 6

1 10oz pkg frozen, chopped spinach, thawed & squeezed dry
1 C fat-free ricotta cheese
4 scallions, finely chopped
1/2 C Crumbled reduced-fat feta
1/4 C snipped fresh dill
1 large egg, lightly beaten
1/4 tsp salt
10 (9x14) sheets frozen phyllo dough, thawed


Preheat oven to 375.  Spray shallow 1&1/2 quart shallow casserole dish or 9-inch deep dish pie plate with nonstick spray.

Mix together all ingredients except phyllo in large bowl

Lay 1 sheet of phyllo ni prepared casserole dish, allowing it to extend over rim of dish; lightly spray with nonstick spray (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out).  Repeat with 3 more sheets of phyllo, placing corners at different angles and lightly spraying each sheet with nonstick spray.  Fold edges of phyllo in to form 1 & 1/2 inch high rim.

Spread spinnach mixture over phyllo.  Lightly spray 1 of remaining sheets with nonstick spray; crumple loosely and place on top of filling.  Repeat with remaining 5 sheets of phyllo.  Bake until heated through an phyllo is golden, about 30 minutes.  Let stand 10 minutes before serving.

Per serving (1/6 of pie): 176 calories, 5G total fat, 2G sat fat, 0G trans fat, 41MG Cholesterol, 455MG Sodium, 22G carb, 2G sugar, 2G fiber, 12G Protein, 231MG Calcium, points 5