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lightened spinach & feta squares

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I have friends who make this differently. The Greek friends call it Spanikopita, the Lebanese & Syrians usually make them into spinach pockets. Though all the way these are made were pretty good, I liked my lightened up version. When cooled, I cut them into squares, place the squares in conatiners, tightly sealed. They make an easy lunch, brunch or snack. Also great w/ a simple salad.

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yield 12 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For lightened spinach & feta squares

  • 30 oz
    or 3-10 oz pkgs frozen, chopped spinach, thawed, squeezed dry
  • 10 oz
    light, crumbled feta cheese
  • 4 lg
    eggs, or 2 lg eggs & 2 egg whites
  • 1 md
    shallot, minced
  • 1/4 c
    chopped fresh dill, or to taste
  • 1 Tbsp
    fresh lemon juice, or to taste
  • 8 ( 14x9) sheet
    phyllo dough, thawed
  • 1/4 tsp
    black pepper

How To Make lightened spinach & feta squares

  • 1
    Heat oven to 350. Spray a 11 x 7" baking dish generously w/ baking spray, I used olive oil spray.
  • 2
    Im medium sized bowl, mix spinach, feta cheese, eggs, shallot and dill, Until mixed well. Be a little gently w/ the mixing. Add the lemon juice & black pepper, mix gently once again.
  • 3
    Coat each phyllo sheet lightly w/ cooking spray. Place 2 of the phyllo sheets on the bottom of baking dish, letting some of the dough hang over the sides. Gently spread spinach mix onto phyllo dough, making sure to spread evenly. Place the remaining phyllo dough, ( lightly sprayed w/ cooking spray,) gently over the filling. Fold the edges over the overlapping dough. Bake until a light golden brown, about 30 mins. Tent lightly w/ foil if browning too quick.
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