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Friday, March 23, 2012

Friday Foodie: Greek Vegetable and Feta Cheese Pie

Take a bite out of Nutrition Month-Greek style! 
Author: Amy (Editorial/Content Team TMN)

March is a great time to start preparing for the bounties of spring and kiddie pool weather. One way to embrace a healthier you is to try a new recipe. It's easy to fall into a cooking rut, making the same tried and true recipes week in and week out, or to throw out the New Year Resolutions and hit the drive-thru. But don't waste two months of progress for a little convenience. Try this simple and delicious recipe instead. Casseroles and one-dish meals are an easy way to spice things up without sacrificing your already limited time with the family. Many cooks are banishing those cream of what-ever-you-have-in-the-cabinet soup recipes for lighter, tasty fare. I recently found a recipe in the 2012 “Better Homes and Garden’s Eat Well, Lose Weight” magazine that made my chef husband go back for seconds. And thirds. If you have difficulty finding some of the lower fat ingredients just adjust your portion size or take that into account if you’re counting calories. A big leafy salad goes really well with this dish. Opa!

 Greek Vegetable and Feta Cheese Pie 
  • 1 Tbsp olive oil
  • 1 cup or 1 large chopped onion
  • ¾ cup or 1 medium chopped red sweet pepper
  • 2 ½ cups or 2 medium thinly sliced zucchini
  • 1 10 oz package frozen chopped spinach, thawed and well drained
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • 1½ cup evaporated low-fat milk
  • 2 eggs, lightly beaten
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 10 sheets frozen phyllo dough, thawed
  • 2 oz reduced-fat feta cheese, crumbled
  • Non-stick cooking spray

  1. Pre-heat oven to 375°. Heat oil in large skillet and add onions and peppers, cooking until tender.
  2. Add zucchini and cook until it begins to brown slightly.
  3. Add spinach, garlic, and ¼ tsp. salt and cook about 2 minutes longer.
  4. In a separate bowl, combine the evaporated milk, eggs, ¼ tsp. salt, black pepper, and nutmeg.
  5. Coat a 9-inch pie plate with cooking spray.
  6. Working quickly and one sheet at a time, layer the bottom and sides of the pie dish with phyllo dough allowing a portion to hang over the edges. Lightly spray each sheet with cooking spray as you work. This doesn’t have to be perfect. Make sure you rotate the dish to evenly add the pieces. The dough will dry out if you work too slowly.
  7. Spoon vegetable mixture into completed pie dish.
  8. Sprinkle feta cheese evenly over pie.
  9. Pour egg mixture over vegetables and cheese.
  10. Fold overlapping ends of phyllo toward center of pie plate. Coat the top of phyllo with cooking spray.
  11. Bake for 40 min or until center sets. Cool for 15 min and then cut into wedges and serve warm.
  12. 252 Calories, 9g total fat; serves

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