Mediterranean Spanakopita

• - arugula
• 1-1/3 cups Kraft Sundried Tomato and Oregano Dressing, divided
• - Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. chopped dates
• 2 Tbsp. slivered almonds, toasted
• 1/2 tsp. orange zest, grated
• 1/4 tsp. ground cumin
• 5 sheets frozen phyllo sheets, thawed

1. Saute arugula in 2 Tbsp.
2. (30 mL) of the dressing (or 1 Tbsp.
3. 15 mL of the dressing for trial recipe) in saute pan on medium-high heat until wilted.
4. Drain.
5. Squeeze excess moisture from arugula.
6. Chop arugula; place in large bowl.
7. Add cream cheese, dates, almonds, orange peel and cumin; mix well.
8. Cut each whole phyllo sheet into four lengthwise strips.
9. (For trial recipe, also cut half phyllo sheet into two strips.)
10. Spoon 1 tsp.
11. (5 mL) of the arugula mixture onto one end of each strip.
12. Fold one corner of phyllo strip over filling to make triangle.
13. Continue folding dough until entire strip is folded into a triangular packet.
14. Place in parchment paper-lined full sheet pan (or in lined half sheet pan for trial recipe).
15. Spray with cooking spray.
16. Bake in 350 degrees F-convection oven 5 to 8 min.
17. or until triangles are golden brown.
18. Serve warm or at room temperature.
19. For each serving: Place two phyllo triangles on small plate.
20. Serve with a 1-oz.
21. (30-g) cup of the remaining dressing on the side for dipping.

arugula, tomato, cream cheese, dates, slivered almonds, orange zest, ground cumin, phyllo sheets

Taken from www.kraftrecipes.com/recipes/mediterranean-spanakopita-104853.aspx (may not work)