Skinny Spanakopita

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!

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My Ingredients:
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 Egg
1 Tbsp Fresh Dill (1 tsp dried) and a few sprigs of mint if you have it around
Nutmeg
S and P

My Method:

Take your phyllo dough out of freezer early and make sure it is fully defrosted!!

Finley chop onions, garlic, and herbs.

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Mix together your cheeses, prepared spinach, and egg.

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Add in your onions and garlic, lemon juice and zest, chopped herbs, grated nutmeg, and salt and pepper. Mix just until mixture comes together.

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Lay out one sheet of phyllo dough and spoon out mixture. Roll up into a tight little package and put on sprayed baking sheet.

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Repeat until all 10 are made! Bake at 350 for 10 minutes or until deep golden brown.

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Tipsy:

-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!

Details:
350 degrees for 10 minutes.

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