I pretty much love anything with cheese, so these spanakopitas not only fulfill my love of cheese but also a satisfying crunch of baked phyllo dough. Because of the familiar flavours and cheesy goodness, these are also a great way to get kids to eat a few more vegetables. These are so quick to make and easy to freeze for an in a pinch meal!
I love to serve this with a quick vegetable salad on the side!
10 Sheet of Phyllo Dough
1.5 cups of Low-Fat Ricotta Cheese
1/2 cup of Low-Fat Feta, crumbled
(Dont buy the pre-crumbled, use your fingers, so much better)
1 Package of Frozen Spinach (Thawed, Drained, and Squeezed)
1 Medium Onion
2-3 Cloves of Garlic
1 Lemon (Zest and Juice)
1 Tbsp Fresh Dill (1 tsp dried) and a few sprigs of mint if you have it around
S and P
Take your phyllo dough out of freezer early and make sure it is fully defrosted!!
Finley chop onions, garlic, and herbs.
Mix together your cheeses, prepared spinach, and egg.
Add in your onions and garlic, lemon juice and zest, chopped herbs, grated nutmeg, and salt and pepper. Mix just until mixture comes together.
Lay out one sheet of phyllo dough and spoon out mixture. Roll up into a tight little package and put on sprayed baking sheet.
Repeat until all 10 are made! Bake at 350 for 10 minutes or until deep golden brown.
-Take out your phyllo and spinach early! These are both easier to use when fully defrosted. You need to be able to drain your spinach, so in a pinch, microwave on medium heat!
350 degrees for 10 minutes.