Mediterranean Spanakopita



2 oz. Arugula
1-1/2 cups Chopped dates
1 cups Slivered almonds, toasted
1/4 cups Orange zest, grated
1/8 cups Ground cumin


Preparation Steps
  • Saute
    Arugula in 2 Tbsp. (30 mL) of the dressing (or 1 Tbsp. [15 mL] 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 peel 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. (5 mL) 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. (30-g) cup of the remaining dressing on the side for dipping.
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