I ran out of fresh basil and improvised with chopped frozen spinach…Love this recipe!
Brie Stuffed Fillo with Spinach Pesto
Author: Meredith Fuller
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 roll of fillo dough, thawed
- 1 round of brie, some rind removed (optional)
- 2 tbsp. olive oil
- garlic herb salt to taste
- Pesto:
- 1 10 oz. package frozen spinach, thawed and liquids removed
- ¼ cup fresh basil leaves
- ¼ cup olive oil
- 6 cloves garlic
- 1 handful of roasted almonds
- 2 tbsp. shredded Parmesan cheese
Instructions
- Combine all ingredients for the pesto in a food processor, blend and chop until smooth.
- If it looks too thick, add a little extra oil.
- Follow the instructions for the fillo dough, but basically, Gently brush the oil over each sheet or 2 at a time.
- Start with a layer of 6 or so, top with a spreading of pesto, top with thin slices of brie.
- Top with the pesto and then repeat the fillo sheets.
- Repeat the pesto and brie steps.
- Sprinkle this layer with a little garlic herb salt.
- Top with 5-6 sheets of fillo and then brush more oil on top.
- Bake on the middle rack in a preheated 375F oven for about 30 minutes.
- Ovens may vary, so watch carefully.
- Once it looks golden in color and is crispy to the touch, it's ready!
- Slice it up and serve with water crackers.