100 posts went by so fast! I’m so glad that I started this blog and I hope that it’s been enjoyable for you, too! Today’s recipe, Greek Greens and Sweet Onion Pie, comes courtesy of our new tradition- Greek night. My husband and I are planning a trip to Greece this August, and to get excited and learn more about the culture, we’re having Greek night once a month.

I found this recipe through Cooking Light. I was looking for a healthy version of Spanakopita, the classic spinach, feta and phyllo dish of Greece. This looked great, and I had most of the ingredients already, so it was the perfect choice. It’s heavy on the greens, light on the phyllo, and the suggested portions are large, so it’ll fill you up. The suggested serving is 2 slices (1/4 of the pie), which is only about 300 calories.

I’d never worked with phyllo before, but it’s fairly simple.

Phyllo Tips:
-make sure you thaw the frozen sheets completely.
-be very careful when handling the dough- it’s super fragile!
-cover up the dough you’re not using to prevent drying.
-make sure to cover the whole sheet, including the corners, with cooking spray, olive oil or butter (whichever your recipe calls for).

We enjoyed our pie with a little greek salad and some white wine- Pinot Grigio is a good match.

*Find the recipe here.

**Recipe notes: I steamed the greens instead of boiling them to cut down on moisture. I used olive oil instead of cooking spray (I was all out!)

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