Baked Cream Cheese & Spinach Filo Pastry with Philadelphia®

Remove Fillo from freezer, allow to defrost for 1/2 hr.

Pre-heat the oven to 160 degrees.

Take frozen chopped spinach and cook it for 10 minutes or so until it is fully defrosted. Put it in a colander and squeeze out every little bit of water you can. You could even use a paper towel to get all the water out.

In a large mixing bowl, combine the spinach, the eggs, the cream cheese, and the Emmental. Add salt and pepper to taste and mix well until blended. Then add a little more salt.

Melt the butter in a bowl and add 1 tbsp olive oil to it. Mix with a pastry brush.

Take a 9x12 baking tray and butter the bottom and sides with the pastry brush.

Unfold your filo, the sheets should be exactly 9x12. Place the sheets one by one in the baking dish. After every other one, brush the filo with the butter mixture. In all, put down 8 sheets.

Add in the spinach mixture, spread evenly. Then cover with 8 more sheets, continuing to butter every other one. On the last one, brush again with butter, and sprinkle sesame seeds on top. You can also use grated Parmesan.

Cook in the oven for about 40 minutes, until it begins to brown on top. Remove from oven and let rest for at least 20 minutes. Never cover it as it will get soggy.