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Spanakopita with Cottage Cheese


1 big bag of spinach and greens

1 onion diced

1 large leek, white part diced

1 cup of chopped parsley

1 handful brown rice

1 cup plain Greek yogurt

1 egg

1/2 cup olive oil

1/2 cup low to no-fat cottage cheese

1/2 to 1 full pack of phyllo pastry


Heat a large saucepan to medium heat over the stove. Cook the onion and leek and rice until onions are softened. Add the spinach and wilt slightly - set aside.

Whisk the yogurt, egg and oil together in a bowl. Mix the cooled onion and leek, greens and cottage cheese-yogurt mixture together. Add in the cottage cheese and parsley. Mix well.


Preheat the oven to 375 F. Spray a large cake or lasagna pan with cooking spray, and put 3-4 layers of phyllo pastry down. Brush canola oil lightly on top of the pastry and then spread a thin layer of your filling.  Repeat these layers until you run out of filling. For the top, put 4-5 sheets of phyllo on your last layer of filling and oil between layers as well as on the top.


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