recettes-1001-fondues-feuillete-garni-fondue-epinards-spanakopita
Back to recipes

Spinach Turnovers

40 min
40 min
12
This exquisite crunchy dish has its origins in Greece. We have created a phyllo dough recipe that works as an easy appetizer. Inspired by the traditional spanakopita (Spinach Turnovers), this culinary treat combines spinach and a staple of 1001 Fondues: the fondue Aux 3 fromages de l’Isle. To die for!
Ingredients
  • 1 fondue Aux 3 fromages de l’Isle by 1001 Fondues, 350 g (12 oz.)
  • 30 mL (2 tbsp.) olive oil
  • A little butter
  • 1 onion, finely chopped
  • 300 g (11 oz) baby spinach, chopped
  • 3 cloves garlic, finely chopped
  • 80 mL (1/3 cup) melted butter
  • 1 package 454 g (1 lb) phyllo dough
  • Salt and pepper
Preparation
  1. Preheat oven to 180°C (350°F).
  2. In a saucepan, heat oil and butter over medium heat. Add onion and cook for 2 minutes. Add spinach and cook for about 1 minute, stirring constantly. Season with salt and pepper. Add garlic and cook for 1 minute.
  3. Remove from heat. Drain spinach to remove as much liquid as possible.
  4. Oil a 33 X 23 cm (13 x 9 in.) pan.
  5. Cut the phyllo dough so that it covers the surface of your pan perfectly.
  6. Cover the phyllo with a damp cloth to prevent it from drying out.
  7. Cut the raw fondue into strips.
  8. Place 2 sheets of phyllo in the bottom of the pan, buttering each sheet (always cover remaining dough with cloth).
  9. Spread half of the spinach on top.
  10. Sprinkle with half of the fondue strips.  
  11. Place 3 sheets of phyllo on top, brushing each with butter.
  12. Top with remaining spinach and remaining fondue.
  13. Cover with 5 sheets, brushing each with butter.
  14. Using a sharp knife, cut squares or diamonds to desired size.
  15. Bake in the middle of the oven for 35 to 40 minutes.

This delicious puff pastry can be served as an easy appetizer, a side dish, canapés, or a starter with pre-dinner drinks.

Aux 3 Fromages de l’Isle
Aux 3 Fromages de l’Isle Fromagerie de l'Île-aux-Grues

Aux 3 Fromages de l’Isle has fruity notes with aromas of forest underbrush and hazelnuts.

Creamy and perfectly balanced, it blends three local cheeses: Canotier de l’Île, Tomme de Grosse-Île and aged Île-aux-Grues Cheddar. All three are carefully crafted using only cow’s milk from Île-aux-Grues dairy farms.

icon-sans-gluten
Check out our 1001 fondues
Easily find our fondues!