Spanakopita
Prep Time: 30
Cook Time: 15
Serves: Serves: 4
Ingredients
- 1½ Tbsp. extra virgin olive oil
- 1 large garlic clove, minced
- 1 lb. fresh spinach, washed and drained
- ¼ tsp. black pepper
- 8 sheets phyllo dough
- 4 Tbsp. unsalted butter, melted
- 1 cup (4 oz.) Sargento® Shredded Reduced Sodium Mozzarella Cheese
Directions
Preheat oven to 375°F. Heat oil in large pot over medium-high heat. Add garlic and cook for 30 seconds. Add spinach and pepper and cook until wilted, about 2 minutes. Turn onto a sheet pan to cool and allow the liquid to drain. Chop spinach and set aside.
Lay out one sheet of phyllo dough on a clean, dry workspace. Brush with melted butter. Fold in half lengthwise. Keep a lightly damp towel over remaining phyllo to prevent them from drying out.
Take 1/8 of the spinach and place on top of the prepared phyllo; top with 2 Tbsp. cheese. Fold phyllo over the spinach and cheese at an angle to create a triangular shape. Continue folding. Before the last fold, lightly brush on some melted butter to act as a seal. Place on cookie sheet. Repeat with remaining phyllo, spinach and cheese.
Brush tops with butter. Bake 12-15 minutes or until golden.
Tips
- Assemble up to 8 hours in advance. Cover with damp towel and refrigerate. Bake as described above.