Spanakopita

phyllo dough: enriched, non-bromine bleached flour (bleached wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, dough conditioner (maltodextrin, L-cysteine, hydrochloride), forn starch, less than 1.0% of the following: vegetable oil (soybean, corn and/or canola oil), salt, glycerine, citric acid, preservatives(sodium and/or calcium propionate, potassium sorbate). filling: spinach, cream cheese (pasteurized cultured milk and cream, whey, salt, tara gum and guar gum), onion, feta cheese (pasteurized cow’s milk, milk protein concentrate, bacterial culture, calcium chloride, microbial enzyme, salt, kept in brine (water, salt, lactic acid)), whole eggs, spices, parsley; finished with parmesan cheese