Spanakopita (spinach cheese triangles)

Yield: 1 Servings

Measure Ingredient
2 larges Eggs
1 medium Onion; quartered
8 ounces Feta cheese; crumbled
8 ounces Cream cheese; room temperature
1 pack (10 oz) frozen chopped spinach, thawed & squeezed dry
2 tablespoons Chopped fresh parsley
1 teaspoon Chopped fresh dill (or 1 tsp dried dillweed)
1 dash Pepper
2 packs Phyllo or strudel leaves
2 Sticks (1 cup) butter or margarine, melted

(from Creative Chef 2)

Whirl egg, onion & feta in blender until smooth. Add cream cheese; whirl until smooth. Add spinach, parsley, dill & pepper and blend till just combine. Refrigerate at least 1 hour.

Stack 2 leaves phyllo pastry on work surface. Cover rest with plastic wrap to prevent drying. For each triangle cut off a sgtrip 2 inches wide and 16 inches long, cutting through both leaves. Brush with melted butter. Place a rounded teaspoon of filling on one end of strip. Fold one corner to opposite side, forming a triangle. Continue folding keeping triangle shape, to the other end.

Arrange filled pastries on ungreased jelly-roll pan. Repeat with remaining pastry and filling. Heat oven to 375. Bake for 20 minutes or until golden brown. Serve hot.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997

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