Castella Imports

Spanakopita Hors d'oeuvre


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


  1. Preheat oven to 350°
  2. In a large bowl combine drained spinach, feta, nutmeg, scallions, garlic, cheeses and egg, add a little salt to taste.
  3. Melt butter.
  4. Unroll sheets of phyllo and cover with damp cloth to prevent drying.
  5. Take 1 sheet of the phyllo and place in front of you, brush with melted butter, then top with another sheet.
  6. Cut lengthwise into 3 long narrow strips.
  7. In the corner of one strip, put a heaping teaspoon of spinach mixture.
  8. 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.
  9. Put the triangle on a cookie sheet with the flap facing down, brush the top with butter.
  10. Continue until all triangles are formed.
  11. Bake approximately 25 minutes or until golden brown.