Baked Spanakopita Roll Ups with Cucumber Salad
Servings
16 Servings
Ingredients
- 16 ounces frozen chopped spinach thawed and moisture squeezed out
- 2 bunches flat leaf parsley finely chopped
- 1 large yellow onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 10.5 ounces low fat feta cheese crumbled
- 2 tablespoons fresh dill finely chopped or 2 teaspoon dried dill weed
- Freshly cracked black pepper
- 4 eggs
- 8 whole wheat tortillas large size
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 red onion sliced thin
- 4 Persian cucumbers sliced thin
- 1 cup plain 2% Greek yogurt
- 1 garlic clove minced
- ¼ cup fresh dill
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Baked Spanakopita Roll Ups
- Preheat oven to 450°F. Spray a large baking sheet with cooking spray.
- In a large mixing bowl, combine spinach, parsley, onion, garlic, olive oil, feta, dill, and pepper. Mix well and taste for seasoning. Add eggs and mix well.
- Cut all tortillas into half moons. Spoon ¼ cup mixture onto each tortilla half. Roll the tortilla up, starting with the straight edge. Place seam-side down onto baking sheet. Repeat with remaining tortillas.
- Lightly spray all the roll ups with cooking spray. Place in oven and bake for about 5 minutes. Flip and bake another 5 minutes, or until tortillas are crisp.
- Serve with Cucumber Salad.
- Cucumber Salad
- Combine vinegar and oil with onion in a small bowl. Let sit for 5 minutes. Then add sliced cucumber, yogurt, garlic, dill and salt, and pepper. Stir well and serve cold.
Nutrition
Nutrition Facts
Baked Spanakopita Roll Ups with Cucumber Salad
Amount per Serving
Calories
390
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.