Recipe: Microgreen Stuffed Spanakopita

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 25 Minutes 

Cook Time: 20 Minutes

Makes: 7- 10 servings

• 8 oz frozen spinach (defrosted)
• 4 oz crumbled feta cheese
• 1 large egg
• 1/8 tsp kosher salt
• 1/8 tsp ground nutmeg
• 2 tbsp minced onion
• 1 stick unsalted butter
• 1 roll phyllo dough (defrosted)
• 1 Whole Microgreen Seed Quilt (Kale or Broccoli, harvested)
• Garnish: Microgreens and salt to taste

1. Preheat the oven to 375. Squeeze out any excess water in the thawed spinach.
2. Add the spinach to a bowl with the microgreens, feta, egg, salt, nutmeg, and onion, salt and pepper. Stir to combine. 
3. Melt butter in a small saucepan and have your pasty brush ready.
4. Roll out the phyllo dough and with a sharp knife, cut all of the sheets in half vertically so you have two sets of 4 1/2" x 17" rectangles of phyllos sheets. (you will only use one set of phyllo dough) Cover with a dish towel to keep moist. 
5. Take the top sheet of phyllo, place on a flat surface and brush with butter. Make sure every area of surface is coated. Place another phyllo sheet on top. Again, brush with butter. Do this one more time with a third sheet so you have 3 layers.
6. Take two heaping tablespoons of the filling on the corner of the phyllo dough. Take that corner and fold it over into a triangle, over the filling. Press to evenly spread the filling through the triangle. Brush the top with a little bit of butter. Continue to fold the dough over until you have one small triangle package. Place on a baking sheet and cover with a kitchen towel and repeat until you’ve used up all your filling and phyllo dough sheets.
7. Brush all the tops of the spanakopita with butter. Place in the oven and bake until golden brown and crispy, about 20 minutes.
8. Once ready, add a little salt to taste and some fresh microgreens and enjoy!