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.

Cheese Selection	Bread Crumbs
Baking/Confectionery & Fruits	Soup Bases & Sauces
Vegetable Selection	Spices, Herbs & Seasonings
Olive Selection	Specialty Items
Colors, Flavors & Beverages	Olive, Antipasto & Salad Bar
Oils & Vinegars	Grains