Smoked Salmon and Spinach Empanadas
1 pack Latitude 45 Smoke Roasted Flakes
10 oz frozen chopped spinach, thawed and squeezed dry
2 oz cream cheese, softened
1 garlic clove, crushed
Salt and pepper to taste
6 sheets frozen phyllo dough, thawed
1/2 stick unsalted butter, melted
- Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine spinach, cream cheese, and garlic. Season with salt and pepper.
- Lay 1 phyllo sheet on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Repeat to create a separate stack with the remaining 3 sheets phyllo and more butter.
- Cut both stacks in half crosswise, to make 4 stacks total.
- Place a small bunch of Latitude 45 Smoke Roasted Flakes in the center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes. Add salt and pepper to taste.
- Serve warm and enjoy!