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Spanikopita



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Spanikopita

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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 baghandy to have!!! I have received many compliments with
these! Denise/Syracuse, NY


Ingredients:

------------------------------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

Serves:

40 Servings

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