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!
- 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
- 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.
- 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.
- Wrap sides of phyllo up to cover the fish. Brush with melted butter or olive oil. Salt to taste.
- 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.