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	Pasta & 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