Some of my old hors’d'oeuvres recipes have become favorite after school snacks. These Spinach Sticks are filled with fresh spinach and cheese. Store frozen. Bake as needed.

Spinach Stick

10-12 cups spinach leaves
4 ounces cream cheese, softened
4 ounces feta cheese, crumbled
2 tsp dried dill, or 1 Tbsp fresh dill
1/2 tsp white pepper
40 sheets (14″ x 9″) Phyllo dough
olive oil

In a food processor combine spinach, cream cheese, feta, dill and pepper.
Pulse mixture till smooth. 
Transfer mixture to a food storage bag, or pastry bag. 
Lay out one sheet of phyllo dough, brush or spray with olive oil. Fold the dough in half (7″ x 9″).
Brush or spay with oil again.
Squeeze a thin line of spinach mixture along one side. Roll loosely into a cylinder (tight rolls split when baked).
Repeat with remaining dough and filling.


You’ll have about 40 sticks. freeze them layered in an air tight container with waxed paper between the layers.
No need to defrost. Bake frozen sticks at 375 degrees, 1/2 inch apart on a baking sheet.

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