My “1/2 Greek” heritage is coming out here. I grew up eating spanikopita, the Greek spinach pie made with phyllo. Phyllo is unleavened wheat pastry dough that comes frozen in paper-thin sheets. Alas, low carb or gluten free, it is not. It is a processed, refined wheat flour product, but it can fit into a lower-carb lifestyle when eaten occasionally since it is a traditional food and a vehicle for a whole food like fish. Therefore, we eat phyllo infrequently (maybe 2 to 3 times a year.) This recipe is modified from a recipe shared by a friend years ago when my kids were toddlers, and it is very family friendly and versatile.
- 1/2 box phyllo dough you'll use 2 or 3 layers per serving of fish
- 4 4-ounce pieces of flounder or other wild caught, white fish
- 2 ½ cups fresh spinach leaves raw
- 1/2 cup ½ cup feta or Boursin cheese
- 3 tablespoons 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.