|
Layers of paper thin fillo dough hand shaped into triangles and filled with
spinach, feta and cream cheese and a blend of spices. They are packed in 4 trays
of 50 spanakopitas each total of 200 hors d'oeuvres.
| Weight |
0.60 oz each |
| Shelf Life |
In the original box keep in the freezer for up to 6
months. |
|
Baking Suggestions |
Convection oven: Preheat oven to 395 F. Place
frozen hors d'oeuvres on baking sheets. Bake 4-5 minutes, or until light
golden brown, or filling just starts to melt. Cool 5 minutes before
serving. Parchment paper may facilitate removal after baking.
Conventional oven: Increase temperature to 400
F. Increase cooking time to about 10 minutes. |
| Ingredients |
Fillo dough ( bleached enriched wheat flour (bleached wheat flour,
niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water,
corn starch; may contain 2% or less of soybean oil, salt, preservatives
(sodium propionate & potassium sorbate)), spinach, feta cheese (milk
& skim milk, salt, enzymes), onions, cream cheese (pasteurized
cultured cream & milk, salt, carob gum), clarified butter, soybean
oil, pasteurized eggs yolks, pasteurized eggs (whole eggs, citric acid),
fresh & dried herbs, water,
spice,salt. |
|
Order Status