Spinach-Taleggio Bites

By cindyandmojo

Frozen spinach, a freezer staple, delivers the same nutrients as produce-aisle leaves — without all that washing and trimming. Used here with phyllo dough and cheese, it makes for a tasty appetizer or snack.

Ingredients

• 2 package(s) (10-ounce) frozen chopped spinach
• 1.25 cup(s) grated Taleggio cheese (see Tip)
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) cinnamon
• 1/4 teaspoon(s) cayenne
• 20 (13- by 18-inch) sheets phyllo dough
• Melted butter, to brush on phyllo dough

Preparation

Step 1

Preheat oven to 400 degrees F. Thaw and squeeze liquid from spinach. Add Taleggio cheese, salt, cinnamon, and cayenne; set aside.

Brush one sheet phyllo dough with melted butter. Fold in half (from the longest side), brush with butter, and fold into an 8- by 3 1/2-inch strip. Cut in half. Heap a tablespoon of spinach mixture in center of each piece of dough and bunch into a bundle. Repeat with 20 sheets. Bake on parchment-lined pan until golden, 12 minutes.