Spanakopita - Meatless Monday - Martha Stewart

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Heat 1/2 cup olive oil in a skillet until hot.

Add 2 finely chopped leeks (white and green parts) and 6 finely chopped scallions to the skillet.

Sauté the leeks and scallions for about 5-6 minutes until very soft.

Take 3 lbs of thawed and drained frozen spinach and mix it with the sautéed leeks and scallions.

Chill the spinach mixture in the refrigerator for a bit to cool it down.

In a bowl, mix 6 oz of feta cheese and 2 large beaten eggs into the cooled spinach mixture until well combined.

Prepare 10 sheets of phyllo dough, layering each with butter in between.

Place the layered phyllo dough in the refrigerator for about 20 minutes to chill.

Remove the chilled phyllo and cut it into portions as needed.

Bake the spanakopita at 375°F for 50-60 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens