SPANAKOPITA

Things made with phyllo are generally off-limits to dieters. Try this light version of the classic Greek dish with fruit and a tossed salad for a satisfying meal.

1 teaspoon olive oil
2 large green onions, sliced
3 large garlic cloves, minced
3/4 cup nonfat milk
1 tablespoon cornstarch
1/2 teaspoon dried oregano, crumbled
1 10-ounce package frozen leaf spinach, thawed, drained
2 ounces feta cheese, crumbled
1 egg, beaten to blend

Olive oil cooking spray
5 frozen phyllo pastry sheets, thawed 


Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Combine milk, cornstarch and oregano in small bowl. Pour into saucepan and stir until mixture thickens and boils. Squeeze any excess moisture from spinach. Add spinach and feta to mixture in saucepan. Mix in egg. Bring to simmer, stirring constantly. Cool mixture slightly.

Preheat oven to 350°F. Spray 9-inch square baking dish with olive oil spray. Spray half of 1 sheet of phyllo. (Keep remainder covered with plastic and damp towel.) Fold phyllo in half crosswise. Place in prepared pan. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with another phyllo sheet. Spread filling evenly over phyllo. Spray half of 1 sheet of phyllo. Place atop filling. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with 2 more phyllo sheets. Spray half of remaining sheet of phyllo. Fold phyllo in half crosswise. Place atop phyllo in pan. Fold edges under so edges of phyllo are even with edges of pan. Spray top lightly with spray. Bake until phyllo is golden brown and filling is heated through, about 30 minutes. Blot top of phyllo with paper towels. Cut into squares and serve.

Per serving: calories, 210; fat, 8 g; sodium, 358 mg; cholesterol, 67 mg
Serves 4.