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Spanakopita

Healthycooking's picture
Ingredients
  Water 1⁄4 Cup (4 tbs)
  Frozen chopped spinach 10 Ounce (1 Package)
  Sun dried tomatoes 1 Ounce, chopped (About 12, Packed Without Oil)
  Olive oil 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooked basmati rice/Long grain rice 2 Cup (32 tbs), cooked without salt / fat
  Minced fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Freshly ground pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Feta cheese 4 Ounce, crumbled
  Frozen phyllo sheets 8 , thawed
  Vegetable cooking spray 1 (Butter Flavored)
Directions

Preheat oven to 350°.
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat to medium, and cook 10 minutes.
Place spinach mixture in a colander, pressing with the back of a spoon until barely moist.
Set aside.
Heat oil in pan over medium-high heat until hot.
Add onion and garlic; saute 3 minutes.
Remove from heat.
Add spinach mixture, rice, and next 4 ingredients, stirring until well-blended.
Set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake strudel at 350° for 35 minutes or until golden.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Vegetable

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