RECIPES

Baked Brie Spanakopita

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Geoffrey Zakarian
Serves 6
INGREDIENTS

1 cup thawed frozen spinach, squeezed of excess water using a clean towel

1/4 cup crumbled feta

1/4 cup ricotta cheese

1/4 cup thinly sliced scallions

1/4 cup finely chopped fresh parsley

2 tablespoons finely chopped garlic

Kosher salt and freshly cracked black pepper

One 12- to 14-ounce wheel Brie cheese

3 frozen phyllo dough sheets (18 by 14 inches), thawed

1 stick (8 tablespoons) unsalted butter, melted

INSTRUCTIONS
  • Preheat the oven to 400°F.
  • Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the Brie in half through the equator. Place the filling in the center of the cheese and top with the other half.
  • Lay 1 sheet of phyllo onto a work surface and brush with butter. Lay another sheet down and turn it slightly, keeping the center point. Brush with butter. Repeat to make a complete wheel with the last sheet. Brush with butter.
  • Place the cheese wheel in the center of the phyllo and wrap the phyllo, twisting the top vertically. Some pieces may crumble. Brush with more butter and transfer to a roasting rack on a baking sheet.
  • Bake until caramelized, about 20 minutes. Allow to rest on a cooling rack for another 15 minutes before serving.

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