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Spinach and Sweet Potato Spanakopita

5 from 1 vote
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Course: Appetizer
Ingredients Method

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

Method
 

  1. 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
  2. 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
  3. Meanwhile combine the rest of the ingredients into a bowl and season to taste.
  4. Unroll the phyllo dough and cut into 3 even sections length wise.
  5. Take 3 sheets and stack on top brushing on butter in-between
  6. Add 2 tablespoons of filling and fold over into triangles. Repeat till all filling is used up
  7. Bake in the oven at 350 until golden (around 20 minutes) and then sever with roasted garlic tzatziki and extra lemon