Spinach & cheese pies (spanakopita)

Yield: 10 servings

Measure Ingredient
¼ cup olive oil
2.00 tablespoon finely-chopped green onions
1.00 pounds fresh spinach
¼ teaspoon nutmeg
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup cottage cheese
¼ cup crumbled feta cheese -; (abt 4 oz)
¼ cup chopped parsley
6.00 sheets phyllo dough; damp towel covered
1 ; to prevent drying
1 melted butter
1.00 egg; slightly beaten
2.00 tablespoon chopped tomato; for garnish

Cook the spinach until wilted, squeeze dry, and chop. Warm the oil in a medium saute pan, and saute the green onions until soft, about 3 minutes. Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2 minutes. Remove from the heat and drain off any excess liquid. Add the cottage cheese, feta cheese and parsley, gently mashing it all together. Adjust the seasonings if needed. Preheat the oven to 350 degrees. Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other. Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first.

Place 2 tablespoons of the filling at the bottom end of the buttered strips. Take the bottom right corner of both the strips between your thumb and finger and fold over to the left side to make a triangle.

Gently pull up the bottom left corner and fold up to make a second triangle Continue folding until you reach the top. Place them seam side down on the baking sheet. Repeat with the remaining phyllo and filling. Arrange them two inches apart on a lined baking sheet. Brush the pastries with olive oil, bake for 15 minutes. Serve warm or hot, garnished with the chopped tomato. This recipe yields 10 to 12 triangles.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2169 broadcast 08-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-16-1996

Recipe by: Emeril Lagasse

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