Low Fat Savory Spinach and Feta Stuffed Pastry
Indulge guilt-free with these Low Fat Savory Spinach and Feta Stuffed Pastries—a lighter twist on a classic Greek-inspired favorite! Featuring a flavorful filling of fresh spinach, creamy low-fat feta and ricotta cheeses, and aromatic herbs like dill and parsley, these flaky phyllo triangles are baked to golden perfection for a crisp and delightful bite. With just a spritz of olive oil instead of heavy butter, this recipe achieves lower fat content without compromising on taste. Perfect as an appetizer, snack, or party finger food, these pastries come together quickly in just 45 minutes, making them a great choice for both everyday and special occasions. Packed with protein and veggies, they’re ideal for health-conscious eaters craving Mediterranean flavors in a healthy, easy-to-make pastry.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 100 grams low-fat feta cheese
- 50 grams low-fat ricotta cheese
- 1 large egg
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 8 sheets phyllo dough sheets
- olive oil spray
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roughly chop the spinach and place it in a large skillet over medium heat. Cook, stirring frequently until the spinach is wilted, about 3 minutes.
Transfer the cooked spinach to a colander and press it with a spoon to remove excess moisture.
In a medium bowl, combine the spinach, crumbled feta, and ricotta cheese. Mix until well combined.
Add the beaten egg, dill, parsley, salt, and black pepper into the spinach mixture. Mix thoroughly.
On a clean surface, lay out one sheet of phyllo dough. Lightly spray it with olive oil.
Place another sheet on top and repeat the spraying process until you have four sheets stacked together.
Cut the stacked phyllo sheets lengthwise to create two long strips.
Place a spoonful of the spinach-feta mixture at one end of each strip.
Fold the phyllo over the filling to form a triangle, and continue folding like a flag to maintain a triangular shape all the way to the end of the strip.
Repeat the process with the remaining phyllo sheets and filling.
Arrange the stuffed pastries on the prepared baking sheet and lightly spray the tops with olive oil.
Bake in the preheated oven for 20–25 minutes, or until the pastries are golden brown and crisp.
Allow to cool slightly before serving. Enjoy your low-fat savory spinach and feta stuffed pastries!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 3.9 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 964 mg | 74% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
