Skinny spanakopita

Our healthier version of this classic Greek dish uses reduced fat feta and ricotta so you can cut down on calories without compromising on taste.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Skinny spanakopita
  • 40 gram butter
  • 4 green onions, chopped
  • 4 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1 bunch oregano, leaves picked
  • 2 bunch silverbeet, leaves stripped, chopped
  • 1 bunch parsley, leaves picked, chopped
  • 150 gram reduced fat ricotta, crumbled
  • 150 gram reduced fat feta, crumbled
  • 3 eggs, whisked
  • finely grated zest and juice of 1 lemon
  • 8 sheets filo pastry
  • mixed salad, lemon wedges, to serve


Skinny spanakopita
  • 1
    Preheat oven to 180°C. Lightly spray an 18x28cm slice pan with oil.
  • 2
    In a large frying pan, melt half butter on medium. Saute onion and garlic for 1-2 minutes until tender. Add cumin and oregano and cook, stirring, for 30 seconds.
  • 3
    Transfer to a large bowl. Add remaining butter to same pan. Cook silverbeet, covered, for 2-3 minutes, shaking occasionally until wilted. Drain off any excess liquid and add to bowl with onion.
  • 4
    Add parsley, cheeses, eggs, lemon zest and juice and season to taste. Stir until well combined.
  • 5
    Place one sheet of filo in pan to line, allowing excess to hang over sides. Lightly spray with oil. Add 3 more sheets, spraying with oil between each. Spread over silverbeet mixture. Layer remaining filo on top spraying with oil as before. Roll edges over to make a border. Spray with oil.
  • 6
    Bake for 35-40 minutes until golden and crisp. Serve in portions with salad lemon wedges.


Add a little grated parmesan to the filling if liked for added flavour

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