Greek Greens and Cheese Pie - Hortopita - 5 pts, 24g carbs, 5g fiber

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Greek Greens and Cheese Pie - Hortopita - 5 pts,

24g carbs, 5g fiber

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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1 tablespoon olive oil

2 cups thinly sliced green onions

1 1/2 cups minced fennel -- (about 1

large bulb)

10 cups packaged fresh spinach --

(about 5 ounces)

8 cups thinly sliced mustard greens

-- (about 8 ounces)

1 1/4 cups feta cheese -- (5 ounces)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill -- or 1

tablespoon dried dill

1 teaspoon dried Greek oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

8 sheets frozen phyllo dough -- thawed

Cooking spray

Flat-leaf parsley sprigs --

(optional)

 

Preheat oven to 375°.

 

Heat oil in a large nonstick skillet over medium-high

heat. Add onions; sauté 4 minutes. Add fennel; sauté 3

minutes. Remove onion mixture from pan; cool. Add

spinach to pan; sauté 30 seconds or until spinach

wilts. Place spinach in a colander, pressing until

barely moist. Add mustard greens to pan; sauté 30

seconds or until greens wilt. Place greens in a

colander, pressing until barely moist. Combine onion

mixture, spinach, greens, feta, and next 5 ingredients

(feta through black pepper) in a large bowl.

 

Working with 1 phyllo sheet at a time (cover the

remaining dough to keep from drying), place 2 sheets

in a 13 x 9-inch baking pan coated with cooking spray.

Gently press sheets into bottom and sides of pan,

allowing the ends to extend over edges of pan. Coat

top sheet with cooking spray. Fold 1 sheet of phyllo

in half crosswise; place on sheets in bottom of pan,

and coat with cooking spray. Top with 1 sheet of

phyllo, gently pressing sheet into the bottom and

sides of pan; coat with cooking spray. Spread greens

mixture evenly over top of phyllo. Fold a sheet of

phyllo in half; gently press on the greens mixture in

pan, and coat with cooking spray. Top with the

remaining 3 sheets of phyllo, coating each with

cooking spray. Cut ends extending over pan. Fold edges

of phyllo to form a rim; flatten rim with fork. Cut 4

slits with a sharp knife in top of phyllo.

 

Bake at 375° for 50 minutes. Cool for 30 minutes.

 

Garnish with parsley sprigs, if desired.

 

Wine Note: This dish's green flavors deserve an herbal

wine. Some of the world's most fresh, green wines are

New Zealand Sauvignon Blancs; try Villa Maria Private

Bin (about $12).

 

Yield: 6 servings

 

NUTRITION PER SERVING

CALORIES 194(44% from fat); FAT 9.4g (sat 4.1g,mono

3.2g,poly 1.3g); PROTEIN 8.1g; CHOLESTEROL 21mg;

CALCIUM 234mg; SODIUM 622mg; FIBER 2g; IRON 3.6mg;

CARBOHYDRATE 20.8g

 

Cooking Light, JULY 2001

 

Description:

" 5 pts "

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Per Serving (excluding unknown items): 228 Calories;

11g Fat (41.1% calories from fat); 11g Protein; 24g

Carbohydrate; 5g Dietary Fiber; 28mg Cholesterol;

725mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Greens and herbs are the secret to a

successful and fragrant hortopita. In this recipe,

sweet spinach and pungent mustard greens combine with

plenty of green onions and fennel, parsley, dill, and

oregano. Feta cheese adds a sour, salty component to

the pie's filling.

 

 

Nutr. Assoc. : 0 0 3267 1423 4205 0 0 0 1016 0 0 0 0 0

 

 

 

 

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