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Spinach and Bean Loaf
Source: dLife

Spinach, beans, mozzarella, and feta cheese wrapped in fillo dough.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 150.3
Total Carbs 17.8 g
Dietary Fiber 3.1 g
Sugars 1.0 g
Total Fat 3.8 g
Saturated Fat 1.4 g
Unsaturated Fat 0.5 g
Potassium 148.4 mg
Protein 10.4 g
Sodium 413.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
2 cup  fresh mushroom slices
1 each  small onions
3 each  medium garlic cloves
2 tsp  dried basil
4 oz  fat free cream cheese
15 oz  canned cannellini beans
10 oz  fresh spinach leaves
0 1/2 cup  nonfat shredded mozzarella
0 1/2 cup  reduced fat feta crumbles
1 pinch  salt
1 pinch  black pepper
2 each  eggs
1 each  egg whites
6 each  phyllo pastry dough sheet
  1. Heat a cooking spray coated frying pan over medium heat. Cook mushrooms, onion, and garlic 5 minutes. Mix in basil and cook another 4 minutes or until vegetables are soft.
  2. Take pan off heat and stir cream cheese, until melted. Mix in beans, spinach, mozzarella, and feta. Sprinkle with salt and pepper and mix in eggs and egg white.
  3. Preheat oven to 375 degrees F.
  4. Coat a loaf pan with cooking spray. Lay 1 sheet of phyllo in the pan letting edges go slightly up the sides. Coat the phyllo with cooking spray. Lay another sheet of phyllo on top, flipping sheet in opposite direction of first sheet; coat with cooking spray. Continue on with the other 4 sheets.
  5. Spread spinach mixture into loaf pan and fold pieces of phyllo over top making a decorative edge.
  6. Bake loaf 1 1/4 to 1 1/2 hours, covering with foil if phyllo begins to brown. Let loaf rest 10 minutes before serving.

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