Phyllo Fish


My “1/2 Greek” heritage is coming out here. I grew up eating the Greek spinach pie made with phyllo, spanikopita. I love phyllo dough! Alas, low carb it is not. It is a processed, refined wheat flour product that I prefer not to eat generally, but I am not militant about this, especially when it is a vehicle for a whole food like fish. We eat phyllo infrequently (maybe 3 or 4 times a year.) My good friend Kristin Johnston shared this recipe idea with me years ago, and it is very versatile. One of my kids asked me to make it, they gobble it up!

Phyllo Fish

  • Servings: 4 to 5
  • Difficulty: easy
  • Print


  • 1/2 box of phyllo dough (you’ll use 2 or 3 layers per serving of fish)
  • 4 or 5 (about 5-ounce) pieces of flounder (or other wild caught, white fish)
  • 2 ½ cups fresh spinach leaves, raw
  • about ½ cup feta or Boursin cheese
  • 3 tablespoons of butter or olive oil


  1. Layer 2 to 3 sheets of phyllo dough, spraying with olive oil mister between each layer. (Each layer has about 7 grams of carbs, so I use as few as possible.) To prevent remaining phyllo from drying out while wrapping each piece of fish, fold plastic package back on unused phyllo and cover with a wet paper towel.
  2. Place a 4- to 5- ounce piece of fish in center of phyllo. Top with about 1/2 cup handful of raw spinach leaves and about 1 tablespoon of feta or Boursin cheese.
  3. Wrap sides of phyllo up to cover the fish. Brush with melted butter or olive oil. Salt to taste.
  4. Bake at 400 for 12 to 15 minutes, or until fish is cooked through, depending on thickness of fish. Serve with roasted asparagus (also 15 minutes at 400) and a simple salad.

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