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Spanakopita with a Twist

Tuesday, April 12, 2011

I absolutely love Spinach Pie. My MIL is Greek and makes the best food and she is more than happy to teach me. The first thing I was desperate to make was her Spanakopita. I usually only make it for special occasions and when people are coming over like for a birthday cause it's way to high in points / calories to have just lying around the house and if it is I know that I would just eat it. If I was tied up to a chair I would still find my way to the pie.

GOOD NEWS! Thanks to a post I saw over at Peanut Butter Fingers, I was inspired to experiment with spinach and egg whites. I ended up making a crustless quiche, so maybe even more of a frittata. The recipe includes most of the ingredients used in the Spanakopita that I make so although my quiche requires at least half of the preparation time it takes to make the pie, the flavours are still there and works out to 121 calories per serve - how can you go wrong with that???? Love it!!!!

First you need to assemble the ingredients :
  • 1/2 cup light / extra light sour cream (I love the WW sour cream)
  • 1/2 cup crumbled feta
  • 1 tbs parmesand cheese (grated)
  • 8 large egg whites
  • 2 tsp olive oil
  • 1 medium diced onion
  • 1 cup chopped spring onions
  • 1/2 bunch shredded fresh spinach
  • Oven proof dish - I used my quiche dish that has a base of 22 cms
  • SERVES 6
Firstly, prepare your dish. I forgot to spray mine and the sides got a little stuck.

Next, heat the oil in a pan and add the onion and spring onions. Cook for a few minutes until the onion is soft and nearly clear.

While the onions are cooking chop up the spinach....

....then add to the pan.

Once the spinach is nicely wilted, put the spinach mix into your dish.

Sprinkle your cheeses (parmesan and feta) over the spinach mix.

Next, combine the egg whites with the sour cream. Mix until you get a creamy appearance.

Pour egg cream over the spinach mix and gently press around to make sure everything is covered as evenly as possible.

Bake in the oven at 180c for around 30 mins. The feta should be nicely browned.

Get your plate ready......


I should have made a salad to go with it, which is what I will do next time. I couldn't resist a second slice so if I had of had the salad that may have prevented a second serve, naaah, probably not! Besides at only 121 calories per serve a second slice didn't really matter, did it?


  1. This looks amazing, I'm away to put it on my 'to make' list...
    Thanks for sharing :0)


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