Spanakopita Butterbean Pie
Prep Time: 10 Mins
Cook Time: 30 Mins
Total Time: 40 Mins
Serves: 2-4
If you are craving spanakopita for dinner but want something healthy this cheesy-beany dish with a crispy phyllo layer will satisfy your craving while also being hearty enough to be a light dinner. The entire dish comes together in one pan, so it is even quick and easy on the dishwashing end.
Ingredients
185g leeks (about 2 large ones)
3 cloves garlic, minced
400g spinach
2 400g cans of butter beans, drained and rinsed
10g dill, roughly chopped
250g low-fat cottage cheese
100g feta
2-3 sheets of phyllo dough
Directions
Preheat the oven to 375F. In a large oven-proof skillet, heat olive oil over medium heat. Add the leeks and cook for about 4-6 minutes until softened. Add the garlic and cook another minute. Add the spinach and cook until wilted. Mix in the butterbeans, dill, cottage cheese, and crumble in the feta with your hands.
Cut the phyllo dough sheets into 4 pieces. Crumple each piece of phyllo, repeating until you have covered the entire skillet.
Bake for 10-12 minutes until the top is nice and crispy.
Notes
If you don’t have an oven-proof skillet, prepare the contents in a normal skillet and transfer to an oven dish to bake with the phyllo.
