Dinner/

Greek Lentil Squares

Author: SallyK / Date: 2017-08-30 @ 11:49 pm / Print Me! /
Tags: Lentils / Dairy / European Recipes /

Greek Lentil Squares

Here is a high protein, vegetarian main course with a Greek twist. Serve with lemon slices or a Tzatziki Sauce.

Serves 6.

Ingredients:

  • 8 oz phyllo dough sheets (1/2 box)
  • 16 oz frozen chopped spinach
  • 3 Tbsp extra virgin olive oil (divided use)
  • 1 medium onion, chopped
  • 1 tsp minced fresh thyme
  • 1 tsp dry oregano
  • 1/4 tsp red pepper flakes
  • 1 (15 oz) can cooked lentils, drained (or 2 cups home-cooked)
  • 1 (8 oz) can tomato sauce
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 2 Tbsp melted butter

Directions:

  1. Thaw tightly-wrapped phyllo sheets and spinach overnight in refrigerator. Cut phyllo sheets to roughly the size of an 11 x 7 inch pan, returning any extra sheets (beyond the 8 ounces needed for this recipe) to freezer.
  2. In a large, heavy skillet over medium heat, warm 1 tablespoon of the olive oil; add onion. Sauté 5 minutes. Add thyme, oregano and red pepper flakes; stir together until fragrant, 30 seconds to a minute.
  3. Remove from heat. Squeeze the spinach nearly dry and add to skillet, along with thoroughly drained lentils, tomato sauce, and feta. Blend well.
  4. Preheat oven to 375 degrees F. Combine melted butter and remaining 2 tablespoons of olive oil in a small bowl.
  5. Brush an 11 x 7 x 2" baking dish with the butter mixture.
  6. Lay phyllo dough out on a work surface and cover completely with a damp kitchen towel.
  7. Lay a sheet of phyllo in the pan. Brush it lightly with butter mixture.
  8. Place another phyllo sheet on top, again brushing with butter mixture. Continue layering the phyllo, using about one-third (5-6 sheets).
  9. Add half of lentil filling in an even layer.
  10. Layer another third of phyllo, brushing each sheet with butter mixture. Place remaining lentil filling on top.
  11. Layer last third of the phyllo sheets on top, brushing with butter mixture.
  12. Using a sharp knife, Score the dish into squares (8-9 pieces), cutting through layers without disturbing top.
  13. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature.