Baked Brie Spanakopita
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 454
- Total Fat
- 37
- Saturated Fat
- 23
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 117
- Sodium
- 587
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
1 cup thawed frozen spinach, squeezed of excess water using a clean towel
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1/4 cup thinly sliced scallions
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped garlic
Kosher salt and freshly cracked black pepper
1 12- to 16-ounce wheel brie cheese
3 sheets frozen phyllo dough (14 by 18 inches), thawed
1 stick unsalted butter, melted
Toasted bread or crackers, for serving
Directions
- Preheat the oven to 400 degrees F. Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper.
- Cut the brie in half horizontally. Place the spinach filling in the center of the cheese and top with the other half.
- Lay 1 phyllo sheet on a work surface and brush with the melted butter. Lay another sheet on top and turn it slightly, keeping the center point. Brush with butter. Repeat with the last sheet. Brush with butter. Place the brie in the center of the phyllo and wrap in the phyllo, twisting the top to close. (It?s OK if the dough tears a little.)
- Brush the phyllo with more butter and transfer to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Allow to rest on the rack for 15 minutes before serving. Serve with bread or crackers.