Spanikopita Crab Bake

8 oz (1/2 package) phyllo dough
1 pkg imitation crab - flake style
1 pkg frozen spinach, thawed & drained
6 oz President fat free feta cheese
1/3 cup reduced fat shredded cheese
2 tbsp reduced fat cream cheese
2 tbsp light mayo
2 tbsp lemon juice
1 tbsp dijon mustard
2 cloves garlic, minced
2 tbsp dried parsley (or 1/2 cup fresh)
1 tbsp dried dill (or 1/2 cup fresh)
1 tbsp dried basil (or 1/4 cup fresh)

For dough:
2 tbsp light margerine
2 tbsp extra virgin olive oil

With a fork, mash together crab, spinach, cheeses, spices, mustard & mayo in a bowl. Set aside.

Melt together margerine & olive oil in microwave for approx. 20 seconds. With a pastry brush, grease a 9x9 baking dish and begin to layer in phyllo dough 3 sheets at a time, using more of the margerine mix to grease between each layer. Every 6 sheets of dough, layer in some of the crab & spinach mix and then top with another layer of dough like a lasagna. You should get about 3 layers of mix and 4 layers of dough. Make sure the dough is your top layer and is greased well.

Bake in a 350 degree oven for 25-30 minutes until top is brown.

Nutrition info is for 4 servings - I like my slices to be big, but you can get 6 servings out of this recipe and save a few calories if you'd like to serve this with something else on the side.

Serving Size: Makes 4-6 Servings