This is similar to spanikopita but is made in a pie pan. It’s a wonderful main course and works equally well as a side dish. Serve it with a mesclun salad.
1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray
2. To make the filling, lightly coat a nonstick skillet with cooking spray. Add the oil and set over medium heat. Add the onion and sauté for 5 minutes or just until the onion begins to brown. Add the garlic and mushrooms and sauté for 6 minutes or until mushrooms are no longer wet. Stir in the spinach, basil and salt and pepper. Cook for 3 minutes. Remove from the heat.
3. Stir in the goat cheese and mozzarella and the dill, green onions, olives, breadcrumbs and egg. Stir until all the ingredients are well combined.
4. Layer 2 sheets of phyllo in the prepared pie pan, keeping the remaining phyllo sheets covered with a damp tea towel to prevent them from drying out. Leave the edges of the phyllo sheets hanging over the edge of the pan. Lightly coat with vegetable oil. Layer the remaining sheets on top, spraying every other sheet. Carefully spoon the filling into the pie pan. Fold the phyllo sheets overtop to enclose and lightly coat with cooking spray.
5. Bake in the preheated oven for 25 minutes, or until the phyllo is golden and the filling is completely heated through.
2 tsp vegetable oil
1 cup finely chopped onion
2 tsp finely chopped garlic
3 cups sliced button mushrooms
1/2 package frozen spinach, thawed, drained, chopped and squeezed dry (about 5 oz)
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/2 cup crumbled goat cheese (about 2 oz)
1/2 cup shredded low-fat mozzarella cheese
1/3 cup chopped fresh dill or parsley
1/3 cup chopped green onions
1/3 cup chopped black olives
2 Tbsp seasoned dry breadcrumbs
6 sheets phyllo pastry
Nutritional Analysis per Serving
Protein 8.7 g
Fat 8.2 g
Saturated Fat 3.2 g
Carbohydrates 20.2 g
Cholesterol 49 mg
Sodium 350 mg
Fiber 3.2 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: The filling can be prepared up to 2 days in advance. It’s best to bake just before serving to keep the phyllo crisp. Reheat by placing in a 350°F oven for 10 minutes.
Nutrition Watch: Vitamin E and the monounsaturated fats in black olives are associated with lower rates of colon cancer.