No Crust Spanikopita
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
16 Squares
- Serves:
- 16
ingredients
- 40 ounces frozen chopped spinach
- 6 ounces fat free feta cheese
- 1 1⁄4 cups Egg Beaters egg substitute
- 1⁄2 teaspoon black pepper
- 1 tablespoon fat-free parmesan cheese
- 1⁄4 teaspoon nutmeg
- 2 tablespoons parsley
- 12 ounces baby portabella mushrooms
- 1 medium onion, sweet
directions
- Coat two baking dishes (8 x 12) baking dishes with nonstick canola cooking spray.
- Spray large nonstick skillet with cooking spray (or use olive oil) over medium high heat. Add spinach, mushrooms and onion and cook until liquid is absorbed, about 5 to 7 minutes.; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.
- Using a sharp knife, cut each into 8 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.
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