Spanikopita

Yield: 40 servings

Measure Ingredient
½ cup Vegetable oil
1 pack Froz. chopped spinach,thawed
1 teaspoon Dill
1 \N Clove garlic
½ pounds Frozen Phyllo dough
1 \N Small tomato, diced
8 ounces Feta cheese, crumbled
6 ounces Cream cheese, softened
\N \N Freshly ground pepper
1 cup Butter, melted

SPINACH FILLING

PHYLLO DOUGH

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

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