Inspired by spanakopita, these spinach sticks have all the flavor of the Greek spinach and phyllo pastry without the complicated preparation. And even though the main ingredient is spinach, the fun stick shape may just prove too tempting for kids to resist.
Ingredients
- 2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
- 8 ounces feta cheese
- 8 ounces cream cheese, softened
- Pepper to taste
- 1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches)
- 2/3 cup olive oil
Instructions
- Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.
- Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).
- On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 tablespoon) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.
- Bake for 12 to 15 minutes or until golden. Makes 40 sticks.
