Spanakopita (spinach cheese triangles)

1 Servings

Ingredients

QuantityIngredient
2largesEggs
1mediumOnion; quartered
8ouncesFeta cheese; crumbled
8ouncesCream cheese; room temperature
1pack(10 oz) frozen chopped spinach, thawed & squeezed dry
2tablespoonsChopped fresh parsley
1teaspoonChopped fresh dill (or 1 tsp dried dillweed)
1dashPepper
2packsPhyllo or strudel leaves
2Sticks (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