Name: Spanakopita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Green Giant Spinach & Cauliflower Gnocchi, Frozen Side Dish; Boar's Head Crumbled Feta Cheese; Miceli's Ricotta Cheese, Whole Milk, Traditional; Egg Salad; David's Kosher Salt; Signature Kitchens Phyllo Dough Pastry Sheets; Challenge Butter, Unsalted, European Style

0 servings

10 oz Block Chopped Frozen Spinach, thawed and drained well (I drained it once in a fine mesh strainer and then once again, squeezing it in a towel to remove any excess moisture)

cupfeta cheese

cupRicotta Cheese (you can use either part skim or whole milk ricotta)

egg, whisked

tspkosher salt

package phyllo dough, defrosted

cupunsalted butter, melted(1 stick of butter)

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Preheat oven to 375 degrees.
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Place the first 5 ingredients into a bowl and mix.

Gently place one sheet of phyllo on a work surface and brush gently with melted butter (while you work, make sure the remaining phyllo dough is covered with a damp towel because it dries out quickly).

Place another sheet of phyllo on top and brush with more butter.

Add a third sheet of phyllo to the top of the stack, giving you a total of 3 layers (no need to brush the top with butter).

Cut the buttered stack into 3 lengthwise strips (each about 12 inches long and 3 inches wide).

Take one strip and put 1 tbsp of filling near the corner nearest to you, then fold corner over to form a triangle.

Continue folding over, like a flag, keeping a triangle shape.

Place the stuffed triangles, seam side down, onto a silpat or parchment paper lined baking sheet and lightly brush the tops with butter.

Bake for 20 minutes, or until golden brown.

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Cool and serve.
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Spanakopita

Serves 6

15 mins prep

20 mins cook

35 mins total

What you need

How to make

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