Spinach Cheese Phyllo Squares
Indulge in the irresistible flavors of Spinach Cheese Phyllo Squares, a savory appetizer or snack that's perfect for any occasion! This recipe layers buttery, flaky phyllo dough with a creamy spinach and cheese filling made from a rich blend of feta, cream cheese, and melted mozzarella, complemented by aromatic garlic and a hint of seasoning. Each square is delightfully crispy on the outside and oozing with cheesy goodness on the inside. With just 20 minutes of prep time and a golden finish in the oven, these easy-to-make phyllo squares are as visually stunning as they are delicious. Perfect for parties, brunches, or as a comforting snack, this dish is sure to impress your guests. Serve warm and watch these bites disappear in no time!
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Recipe Information
Ingredients
- 10 ounces Frozen chopped spinach
- 1 cup Feta cheese
- 4 ounces Cream cheese
- 1 cup Shredded mozzarella cheese
- 1 large Egg
- 2 cloves Garlic
- 12 sheets Phyllo dough sheets
- 0.5 cup Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or line it with parchment paper.
Thaw the frozen spinach and squeeze out all excess moisture. Set aside.
In a medium mixing bowl, combine the spinach, feta cheese, cream cheese, shredded mozzarella, minced garlic, egg, salt, and black pepper. Mix thoroughly until the filling is evenly incorporated.
Melt the unsalted butter in a small saucepan or microwave. Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 6 buttered layers of phyllo dough.
Carefully transfer the layered phyllo dough into the prepared baking dish, allowing the edges to slightly hang over the sides if needed.
Spread the spinach and cheese mixture evenly over the phyllo base.
Repeat the process of layering and buttering with the remaining 6 sheets of phyllo dough. Place this second stack over the filling to form the top crust.
Trim any overhanging edges of phyllo dough as needed and tuck them neatly into the dish.
Using a sharp knife, score the top layer of phyllo into squares or diamonds. This will make cutting easier after baking.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crisp.
Let the phyllo squares cool for about 5 minutes before slicing along the scored lines and serving.
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 5.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2093 mg | 161% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
