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Spinach and Sweet Potato Spanakopita

5 from 1 vote
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Course Appetizer

Ingredients
  

  • 1 Package Phyllo Dough
  • 5 Tbs. Butter Melted
  • 1 Bag Spinach 12oz Bag, Cooked and Wilted
  • 1/4 Cup Feta Cheese
  • 1/4 Cup Cottage Cheese
  • 2 Tbl Dill Finely Diced
  • 1 Korean Sweet Potato Mashed
  • 1/2 Lemon Zest, Juiced
  • 1/2 Yellow Onion Diced, Sautéed
  • 1 Bulb of Garlic Roasted
  • 1/4 Cucumber Grated
  • 1 Tbl. Chopped fresh dill / mint / cilantro Combination or singular
  • Olive Oil
  • Salt and Pepper
  • 1/2 Cup Greek Yoghurt

Instructions
 

  • Heat oven to 350 degrees. Wrap the bulb of the garlic with the top cut off sprinkled with salt and pepper and olive oil. Roast until golden
  • Squeeze the moisture out of the cucumber and add the greek yoghurt, chopped herbs, roasted garlic, lemon juice to taste and salt and pepper. Sed aside
  • Meanwhile combine the rest of the ingredients into a bowl and season to taste.
  • Unroll the phyllo dough and cut into 3 even sections length wise.
  • Take 3 sheets and stack on top brushing on butter in-between
  • Add 2 tablespoons of filling and fold over into triangles. Repeat till all filling is used up
  • Bake in the oven at 350 until golden (around 20 minutes) and then sever with roasted garlic tzatziki and extra lemon