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Spinach-Tomato Phyllo Bake

 Spinach-Tomato Phyllo Bake
From her kitchen in Glasgow, Scotland, Shirley Kacmarik sends this flaky phyllo bake with an excellent mix of flavors. The low-fat main dish features tomatoes, feta and spinach with a pleasant amount of dill and nutmeg for a special meal.
6 ServingsPrep: 25 min. Bake: 55 min. + standing


  • 4 eggs, lightly beaten
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup 1% cottage cheese
  • 3 green onions, sliced
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 10 sheets phyllo dough (14x9-inch size)
  • Butter-flavored cooking spray
  • 3 large tomatoes, sliced


  • Preheat oven to 350°. In a large bowl, combine first nine
  • ingredients; set aside.
  • Spritz one sheet of phyllo dough with butter-flavored cooking spray.
  • Place in an 8-in. square baking dish coated with cooking spray,
  • allowing one end of dough to hang over edge of dish. Repeat with
  • four more phyllo sheets, staggering the overhanging phyllo around
  • edges of dish. (Keep remaining phyllo covered with plastic wrap and
  • a damp towel to prevent it from drying out.)
  • Spoon a third of the spinach mixture into crust. Layer with half of

2 of 2

Spinach-Tomato Phyllo Bake (continued)

Directions (continued)

  • the tomatoes, another third of the spinach mixture, remaining
  • tomatoes and remaining spinach mixture. Spritz and layer remaining
  • phyllo dough as before.
  • Gently fold ends of dough over filling and toward center of baking
  • dish; spritz with butter-flavored spray. Cover edges with foil. Bake
  • 55-60 minutes or until a thermometer reads 160°. Let stand 15
  • minutes before cutting. Yield: 6 servings.
Nutritional Facts: 1 piece equals 216 calories, 9 g fat (3 g saturated fat), 153 mg cholesterol, 652 mg sodium, 21 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1 starch.