Ingredients Jump to Instructions ↓

  1. Meal Course or Part:

  2. Appetizers & Snacks Bars & Brownies Beverages & Drinks Breads, Muffins & Rolls Breakfast & Brunch Dishes Cakes, Cupcakes & Frostings Candies & Fudges Cookies Desserts Pies & Pie Crusts Salads & Salad Dressings Sandwiches Sauces & Condiments Side Dishes Soups, Stews & Chili

  3. Main Dish Recipes:

  4. Beef Entrees Chicken Entrees Ground Meats & Sausage Lamb Entrees Pork Entrees Seafood Entrees Turkey Entrees Veal Entrees Vegetarian Entrees Wild Game Entrees

  5. Health & Diet Recipes:

  6. Diabetic Recipes Gluten-Free Recipes Healthier Recipes

  7. World Cuisines:

  8. Asian & Indian International Dishes Italian & Mediterranean Mexican & Southwestern

  9. Specialty Recipes:

  10. BBQ & Grilling Recipes Family-Favorite Recipes Holiday Recipes Pasta Dishes Pet Food Recipes Pizza Recipes Pumpkin Recipes

  11. 32 squares (5x5 inches) phyllo dough

  12. 1/2 cup melted butter

  13. 3 cups cooked spinach, chopped, squeezed dry

  14. 2 cups (8 ounces) Wisconsin Feta cheese

  15. 1 tablespoon chopped garlic

  16. 3 large eggs

  17. Salt and pepper, to taste

  18. 1 cup spicy marinara sauce

  19. 1/2 cup (1 1/2 ounces) shredded Wisconsin Aged Asiago cheese

  20. Fresh basil, cut into long strips

Instructions Jump to Ingredients ↑

  1. Brush each sheet of phyllo with melted butter; stack sheets in 8 stacks of 4 sheets each. Turn each stacked sheet slightly so the corners do not match up evenly. Cover the stacks with a slightly moistened towel or plastic wrap to prevent dough from drying out.

  2. Mix together the spinach, Feta cheese, garlic, eggs, salt and pepper.

  3. Place 1/8 of spinach mixture on each stack of phyllo sheets. Pull the phyllo up over the mixture, pinching together to make a pouch. Repeat with all phyllo stacks.

  4. Bake the pouches at 375°F (190°C) for 20 minutes or until golden brown.

  5. Cover the bottom of 4 serving bowls with heated marinara sauce; place 2 pouches in each bowl. Garnish with fresh basil strips; sprinkle with Asiago cheese. Serve hot.


Send feedback