This Low-Calorie Spanakopita Recipe Is a Greek Vacation for Your Tastebuds

Tired of coming home to the same old dinner? Float away from your kitchen and take a trip through the Mediterranean with this light and flaky spanakopita, or Greek spinach pie. This version of the classic dish sandwiches just the right amount of feta, ricotta, and greens between savory phyllo layers — one bite and you’ll be yelling “Opa!” What’s more, you won’t believe it’s less than one-third the calories of the original as you pick away each crumb.

Give your taste buds a well-deserved vacation with the decadent recipe below:

Ingredients

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
4 scallions, finely chopped
1 cup fat-free ricotta cheese
1/3 cup crumbled reduced-fat feta cheese
1/4 cup snipped fresh dill
1 egg, lightly beaten
1/4 tsp. salt
10 (14″x9″) sheets frozen phyllo dough, thawed

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Instructions

Preheat oven to 375°F. Coat shallow 1 1/2 qt. casserole dish or 9″ deep-dish pie pan with cooking spray.
Mix together all ingredients (except phyllo) in large bowl.
Lay 1 sheet of phyllo in casserole dish, allowing it to extend over the rim of the dish; lightly coat dish with spray. (Keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out.) Repeat with 3 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray. Fold edges of phyllo in to form 1 1/2 inch high rim.
Spread spinach mixture over phyllo. Lightly coat 1 of remaining sheets of phyllo with spray; crumple loosely and place on top of filling. Repeat with remaining 5 sheets of phyllo. Bake until filling is heated through and phyllo is golden, about 30 minutes, covering with foil after 15 minutes if top is browning too quickly. Let stand 10 minutes before serving.

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Kitchen time: 25 minutes. Total time: 1 hour, 15 minutes. Makes 6 servings.