This is one of those dishes that I have loved since I was in college. I went to an International Festival in Muncie, IN of all places and fell in love with the Greek cuisine. I really like Baklava, but the Spanakopita Triangles (little phyllo dough pillows stuffed with feta, spinach, onions) just stole my heart and my palate.
Later, when I moved to MN, I stumbled across the Spanakopita casserole, which was basically the same ingredients, except easier to make. I didn’t have to spend hours perfecting rolling everything into tiny triangles, instead the time from prep to my mouth was considerably decreased. That makes a happy Megan!
And then I came across this recipe, promising less calories and fats of the original recipe, with less prep time as well. Booyah!
10 oz. fresh spinach (or frozen)
5 scallions (white end of the green onion), minced
2 green onion stalks, chopped
1 cup part skim ricotta cheese
1/3 cup fat-free feta cheese crumbles
1/4 cup fresh dill, snipped
1 egg, beaten
1/4 tsp salt
1/2 Tbsp lemon juice
10 sheets frozen phyllo dough, thawed
Preheat oven to 375°.
In a large frying pan, add half of the spinach and cook on low heat for 5 minutes, stirring occasionally
Add the remaining spinach and stir occasionally for another 5 minutes.
Spray a 9 inch pie pan with non-stick cooking spray.
In a large bowl, combine ricotta, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well.
Add spinach to mixture, and mix together well.
Lay 1 sheet of phyllo in prepared pie pan and allow it to extend over the rim. Lightly coat with cooking spray.
Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with cooking spray.
Press down the dough to form the shape of the pan.
Spread spinach mixture over the dough in the pan.
Carefully layer the remaining sheets of dough as previously done on top of the spinach mixture.
Roll excess dough around rim of pie pan, creating a pie crust.
I just want to say this is one of those recipes that I love to make, but forget I have until I dive deep in the recipe stack. I love the ease of making the polenta. I love the way the chili and the salsa dance together, exploding in a Mexican bliss in my mouth! Ayiiiiiiee!
To make this vegetarian, omit the turkey and use meatless chili.
6 cups of water
2 tsp sea salt
1 3/4 cups yellow cornmeal
for tamale mix
2 cups low calorie prepared chili (I used Amy’s Organic)
1 cup corn salsa (I used World Market Sweet Corn Salsa)
1 cup shredded cheddar cheese
1 lb ground turkey, browned
for the polenta
Bring 6 cups of water to a boil in a large sauce pan.
Add sea salt.
Gradually whisk in the cornmeal.
Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, whisking constantly (About 15 minutes).
Turn out and spread evenly in a 9 x 13 baking dish.
Refrigerate for 2 hours.
for the pie
Preheat oven to 350°.
Spray 8 x 11.5 baking dish with cooking spray.
Brown the ground turkey into crumbles. Drain thoroughly.
Using 6 polenta squares that have been sliced lengthwise to make 12 pieces, layer the bottom of the baking dish with polenta.
Evenly spread prepared chili over polenta.
Evenly spread the browned, crumbled turkey over the chili.
Evenly spread the salsa over the turkey.
Use the remaining polenta slices to layer on top of the salsa.