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Ingredients

  • 1 5 – oz. Josie Organics Organic Baby Spinach
  • 8 oz. Feta Cheese
  • 2 Garlic Cloves, minced or grated
  • 1 Shallot, minced
  • 2 tbsp. Parsley, chopped
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • Zest and Juice of 1 Lemon
  • Phyllo Pastry, defrosted
  • 1/4 cup Olive Oil + 1 tablespoon
  • White Sesame Seeds, for garnishing

Servings: 8-10

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

 

Directions

  • 1

    Preheat oven to 375F. Line a rimmed baking sheet pan with parchment paper.

  • 2

    In a large stir fry pan over medium high heat, add
    one tablespoon olive oil to heat up for 1 minute.

  • 3

    Saute the garlic and shallots in the olive oil for 1-2 minutes, until fragrant.

  • 4

    Add the spinach to cook until wilted, about 2-3 minutes. Remove from heat.

  • 5

    Stir in the crumbled feta cheese, salt, black pepper, lemon
    zest, and lemon juice.

  • 6

    Roll out the phyllo pastry and slice into 3″ wide strips.

  • 7

    Brush one strip with olive oil, add a second strip on top, then brush the second layer once more with olive oil.

  • 8

    Add about one tablespoon spinach mixture in one corner. Fold the corner of the pastry filled over to reach the nearest opposite edges of pastry. Continue rolling in triangles until end of pastry. Place on prepared pan and cover with damp kitchen cloth while you prepare the others.

  • 9

    Brush the triangles once more with olive oil and top with sesame seeds.

  • 10

    Bake for 20-25 minutes, or until golden brown and flaky. Allow to cool at least 10 minutes. Enjoy warm or store in an air-tight container in the fridge up to 4 days!

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