
Ingredients
Preparation
- 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
- Preheat oven to 180°C (350°F).
- 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.
- Remove from heat. Drain spinach to remove as much liquid as possible.
- Oil a 33 X 23 cm (13 x 9 in.) pan.
- Cut the phyllo dough so that it covers the surface of your pan perfectly.
- Cover the phyllo with a damp cloth to prevent it from drying out.
- Cut the raw fondue into strips.
- Place 2 sheets of phyllo in the bottom of the pan, buttering each sheet (always cover remaining dough with cloth).
- Spread half of the spinach on top.
- Sprinkle with half of the fondue strips.
- Place 3 sheets of phyllo on top, brushing each with butter.
- Top with remaining spinach and remaining fondue.
- Cover with 5 sheets, brushing each with butter.
- Using a sharp knife, cut squares or diamonds to desired size.
- 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
Check out our 1001 fondues
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.

Easily find our fondues!