Title: Spanikopita
Categories: Appetizer
Yield: 40 Servings
| SPINACH FILLING |
| 1/2 | c | Vegetable oil |
| 1 | pk | Froz. chopped spinach,thawed |
| 1 | ts | Dill |
| 1 | | Clove garlic |
| 1 | | Small tomato, diced |
| 8 | oz | Feta cheese, crumbled |
| 6 | oz | Cream cheese, softened |
| | | Freshly ground pepper |
| PHYLLO DOUGH |
| 1/2 | lb | Frozen Phyllo dough |
| 1 | c | Butter, melted |
PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut
Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over
all.
If dough gets too wet or dry, it will be unworkable - but it's not
difficult once you get used to it. PREPARE FILLING - In oil, saute spinach,
dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly
until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of
Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted
butter. Place ts of filling at 1 end. Fold into small triangles (as if
folding a flag). Continue folding triangle over & over to end of Phyllo
strip. Brush top w/melted butter. Repeat for each strip.*** Bake in
preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be
frozen at this point - freeze 1 layer on cookie sheet, store in
freezerproof bag--handy to have!!! I have received many compliments with
these! Denise/Syracuse, NY