Awesome Spinach Pie
Submitted by madoo
Awesome spinach pie is a lighter take on spanakopita: spinach and mushrooms sauteed in broth, bound with egg whites and melty cheddar and mozzarella, layered in crisp phyllo misted with cooking spray instead of butter. Big flavor, less fat.
YIELD
16 servingsPREP
40 minCOOK
35 minREADY
1½ hrsA lighter spin on the classic spinach phyllo pie. Instead of oil and butter, the vegetables here are sauteed in broth and wine, and the phyllo is misted with cooking spray, which keeps the whole dish far leaner than traditional spanakopita.
Mushrooms are the addition that sets it apart, lending meaty, earthy depth alongside the spinach, with cheddar and mozzarella for stretch and savor in place of the usual feta.
A crucial step is cooking off all the liquid. Saute the spinach and the mushrooms until the pan is dry, because any extra moisture turns crisp phyllo soft and soggy underneath.
Egg whites bind the filling together without yolks, keeping things light while still holding each slice in shape.
Layer the phyllo and filling in two tiers, score the top into portions before baking, and roast until the pastry is deeply golden and shatteringly crisp.
Kitchen Tips
- Cook the spinach and mushrooms until the pan is completely dry; wet filling is the fastest route to soggy phyllo.
- Keep the phyllo sheets under a damp towel as you layer; they dry out and tear within minutes.
- Score the top layers into serving pieces before baking so the finished pie cuts cleanly instead of shattering.
Variations
- Add crumbled feta along with the cheddar and mozzarella for a more traditional flavor.
- Stir chopped fresh dill, parsley, or green onion into the filling for brightness.
- Brush the phyllo with olive oil or melted butter instead of cooking spray for a richer, flakier crust.
Ingredients
Directions
Remove stems from Spinach and wash. Cut onions and sauté in vegetable broth, wine, and/or water. Wash and slice mushrooms and add to the onions. (Cook until all liquid evaporates.) Remove onions and mushrooms from heat, put in large bowl.
Sauté Spinach in vegetable broth, wine, and/or water, tossing frequently until all liquid evaporates. Mix onions, mushrooms, and spinach together, making sure spinach.
In large bowl, beat egg whites lightly with whisk. Add grated cheese to egg mixture and mix thoroughly. Add Spinach mixture to egg and cheese mixture and stir.
Preheat oven to 400℉ (200℃). Spray large, rectangular glass baking dish with PAM.
Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish, Spread half of Spinach filling on top.
Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam. Spread the other half of Spinach filling. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly Spray top lightly with Pam.
Using a sharp knife, cut through the top layers of the Phyllo large, small, rectangular, square, or diamond. Bake between 375 to 400℉ (200℃) for 35 minutes ‘til golden brown.
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