Spanakopita (spinach cheese triangles)
1 Servings
Ingredients
| Quantity | 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 | |
Directions
(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