I made a spanikopita filling to put into phyllo cups for a party this weekend, and they would go really well in lunches.
(If we hadn't eaten them all at the party...)
Spanikopita Cups
pre-baked Phyllo cups (frozen and thawed, or homemade)
10 oz frozen chopped spinach, thawed and squeezed dry
8 oz reduced fat feta
1 egg
1/2 tsp grated nutmeg
2 Tbsp sour cream
Preheat oven to 400 F. Combine spinach, feta, egg, nutmeg, and sour cream until well blended. I like to use the food processor so that the pieces of spinach are small. Scoop mixture into phyllo cups and bake for 6 minutes. Serve warm or at room temperature.
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