Made Spanakopita from All Recipes version, and it came out great! It wasn’t that difficult to layer the phyllo dough either. And making it at home makes it much healthier than if you get it out at a restaurant.

Healthy Spanakopita Ideas: Use fat free ricotta (made from skim milk), use low fat phyllo dough (no trans fat, etc. which is usually found in the freezer or fridge section), go light on the olive oil (even though it’s a healthy fat) when brushing on each phyllo dough sheet, and you only need to use 4 sheets of phyllo dough for the bottom, and 4 sheets for the top (restaurants use double that=double calories). In addition, you can use more spinach and onions in your recipe for extra veggies, fiber, and nutrition.

We had a 2.5 lb bag of spinach from Costco that had to be used, and the recipe calls for 2 lbs of spinach! Mmm lots of vitamin A, C, K, folate, manganese, iron, calcium. Spinach is highly nutrient dense for a vegetable, especially when lightly sauteed or steamed with a small amount of water (better not to boil it because boiling causes a the spinach to lose a lot of its vitamins and minerals in the water).

On another note…
Happy Birthday to Me! 

They have pretty good shrimp at PF Chang’s… very tender and not tough and over-cooked. You can always check my guide to eating out healthy at Chinese restaurants here.

Going to enjoy the rest of my birthday working out while watching Glee on my Ipod, and then later to dinner with the bf probably!