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Greek-Style Steak and Spinach Pie

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    30 minutes

Ingredients

This recipe originally appeared in the May/June 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Grilled Steak and Pita Salad and Falafel Pitas with Yogurt Sauce.
1?2 cup plain Greek yogurt
1?2 cup Taste of Inspirations Roasted Red Pepper & Tomato Bruschetta
1?4 cup Taste of Inspirations Hummus
1 Tbsp. Nature's Place Organic Goddess Dressing
8 oz. cooked flank steak, sliced and cut into 1/2" pieces (1 1/4 cups)
1 1/2 cups thawed Hannaford Chopped Spinach, squeezed dry
1 small summer squash, cut into bite-sized pieces (about 1 cup)
1?2 cup crumbled Taste of Inspirations reduced-fat feta cheese
1?4 cup minced fresh parsley
Salt and pepper
4 sheets phyllo dough, thawed
Greek-Style Steak and Spinach Pie

Directions

1. Heat oven to 350 degrees. Whisk yogurt, bruschetta, hummus, and dressing in a large bowl until smooth. Add steak, spinach, squash, feta, and parsley and mix to combine. Season with salt and pepper to taste and transfer to a greased 8x8" baking dish.
2. Coat one phyllo sheet with cooking spray, crumple into a nest-like shape, and place on top of casserole. Repeat with remaining phyllo, placing nests in a single layer over filling. Evenly coat surface with cooking spray and bake until golden brown, 25 to 30 minutes. Let cool slightly before serving.
Source: Hannaford fresh Magazine, May - June 2016

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 5 g (25%)
Cholesterol 55 mg (18%)
Sodium 930 mg (39%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 4 g (16%)
Protein 30 g (50%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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