Laura Mariano
Ingredients
- 1 bag (16 ounces) frozen spinach, thawed, and squeezed dry
- 1/4 cup fresh dill, chopped
- 1-2 cloves garlic, grated
- 2 teaspoons grated lemon zest
- 1 tablespoon pepperoncini, chopped
- 6 ounces Brie, rind cut off and cubed
- 1 1/2 cups shredded gouda cheese
- kosher salt and black pepper
- chili flakes
- 16-20 sheets frozen phyllo dough, thawed
- extra virgin olive oil, for brushing
- 4 tablespoons melted butter
- 2 tablespoons sesame seeds
- honey for serving
Instructions
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the spinach, dill, garlic, lemon zest, pepperoncini, brie, gouda, chili flakes, salt, and pepper.
3. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 rounded tablespoon of the spinach/brie mix. Fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape as you fold down the phyllo (see photos for visuals). Place on the prepared baking sheet and repeat to make 12-16 rolls.
4. Brush the top of each phyllo roll with melted butter, then sprinkle with sesame seeds. Bake for 20 minutes, or until the rolls are golden brown on top.
5. Serve warm with honey and sea salt.
