Guest Chef Healthy & Fabulous Recipes Under 400 Calories Madeline’s Spinach Pie with Feta, Raisins, Mushrooms & Toasted Pine Nuts

Madeline’s Spinach Pie with Feta, Raisins, Mushrooms & Toasted Pine Nuts

When is comes to feeding our mind, body and spirit we all plan to start the New Year out right, but how do we keep it delicious, interesting and fabulous? Yoga is fabulous and interesting for the mind and body.Meditation is food for the soul, but what about food interesting and satisfying to the palate?  Wednesdays will be dedicated to amazing recipes healthy for all facets of our being. Here’s a great beginning.


1/3 cup olive oil, divided

2 cups minced onion (about 1 large)

3 cloves garlic, sliced or chopped fine

5 (9-ounce) packages fresh spinach

1 cup chopped mushrooms, portabellas suggested

1/2 cup golden raisins

2 cups (8 ounces) crumbled feta cheese

1/3 cup pine nuts, toasted

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

12 sheets frozen phyllo dough, thawed

Cooking spray

photo source: thenaptimechef


Preheat oven to 400°

Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; saute 5 minutes or until golden, stirring occasionally. Add mushrooms and garlic, continue to sauté for another 2 minutes. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 10-15 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.

Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes.

Nutritional Information

Amount per serving (8 servings)

Calories: 377  Fat: 21.8g   9.9g  Protein: 14.9g  Carbohydrate: 31.9g  Fiber: 6.4g  Cholesterol: 13mg  Iron: 5.3mg  Sodium: 480mg Calcium: 300mg

photo source: cookinglight

2 Comments Add yours

  1. Bill says:

    Thanks for this. I remember first having this dish many years ago. Filo is so useful, you can make samosas, pasties, nests, tarts, spring rolls, all with endless fillings, savory and sweet. My favorite, is of course, Baklava. I remember vividly when I first tried that little filo beauty.

    Liked by 1 person

    1. Oh yes, Bill! Phyllo is a very versatile flaky wonder, indeed! We have little idea how lucky we are to be able to simply purchase it in the frozen food section. I was recently told, by a very good friend, that the little Italian & Greek ladies in our childhood neighborhood used to make & roll it by hand! Talk about a labor of love! Thanks so much for commenting! Off to bake some samosas 😉


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