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Spanakopita Hors d'oeuvre
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Spanakopita Hors d'oeuvre
Ingredients
1 pkg Frozen Chopped Spinach, thawed and drained
1 cup
Castella Greek Feta
1/2 tsp
Castella Ground Nutmeg
2 Scallions, Chopped
2 tsp
Castella Chopped Garlic
1/2 cup Ricotta Cheese
1/2 cup
Castella Grated Parmesan Cheese
2 tbsp Butter
1 Egg
10 sheets of Phyllo Sheets
Method
Preheat oven to 350°
In a large bowl combine drained spinach, feta, nutmeg, scallions, garlic, cheeses and egg, add a little salt to taste.
Melt butter.
Unroll sheets of phyllo and cover with damp cloth to prevent drying.
Take 1 sheet of the phyllo and place in front of you, brush with melted butter, then top with another sheet.
Cut lengthwise into 3 long narrow strips.
In the corner of one strip, put a heaping teaspoon of spinach mixture.
Fold the dough over the filling at an angle so it forms a triangle. Keep folding over the triangle shape until you reach the end of the strip.
Put the triangle on a cookie sheet with the flap facing down, brush the top with butter.
Continue until all triangles are formed.
Bake approximately 25 minutes or until golden brown.
Related Products
Nutmeg Ground
Garlic in Water - Chopped
Greek Feta
Parmesan Grated Cheese w/ Whey
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