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Mediterranean Spanakopita

Mediterranean Spanakopita
 
Yield:
20 phyllo triangles or 10 servings, two triangles each

Ingredients

Ingredients Weights Measures
arugula 4 oz. -
KRAFT Signature Sun Dried Tomato Oregano Dressing, divided 11 oz. 1-1/3 cups
PHILADELPHIA Original Cream Cheese, softened 2-1/2 oz. -
chopped dates 1-1/2 oz. 3 Tbsp.
slivered almonds, toasted - 2 Tbsp.
orange zest, grated - 1/2 tsp.
ground ground cumin - 1/4 tsp.
frozen phyllo sheets, thawed - 5 sheets

Directions

SAUTE arugula in 2 Tbsp. of the dressing (or 1 Tbsp. of the dressing for trial recipe) in saute pan on medium-high heat until wilted. Drain. Squeeze excess moisture from arugula. Chop arugula; place in large bowl. Add cream cheese, dates, almonds, orange zest and cumin; mix well.

CUT each whole phyllo sheet into four lengthwise strips. (For trial recipe, also cut half phyllo sheet into two strips.) Spoon 1 tsp. of the arugula mixture onto one end of each strip. Fold one corner of phyllo strip over filling to make triangle. Continue folding dough until entire strip is folded into a triangular packet. Place in parchment paper-lined full sheet pan (or in lined half sheet pan for trial recipe). Spray with cooking spray

BAKE in 350ºF-convection oven 5 to 8 min. or until triangles are golden brown. Serve warm or at room temperature.

FOR each serving: Place two phyllo triangles on small plate. Serve with a 1-oz. cup of the remaining dressing on the side for dipping.

Kraft Kitchens Tips

Make Ahead
Assemble phyllo triangles as directed. Cover and refrigerate up to 24 hours. When ready to serve, place in sheet pans and bake as directed. Or for longer storage, wrap tightly and freeze up to 3 weeks. Thaw in refrigerator, then bake as directed.
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