Appetizers: Spanokopetes by Recipe Cottage

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	Spanokopetes

		Yield: 70 servings 1 1/4 lb frozen whole spinach (or 2-1/4 lb fresh) 1 ts dill 1/8 ts white pepper 6 tb olive oil 6 md eggs well beaten, - at room temperature 6 spring onions, minced 1 lb feta cheese 8 oz unsalted butter 12 oz cottage cheese 1 lb phyllo 1/2 c finely chopped fresh parsley Thaw the frozen spinach (wash fresh spinach thoroughly), Drain and chop into small pieces discarding any coarse stems. Heat oil and saute spring onions till soft and wilted. Add spinach and simmer until moisture evaporates. Rinse the feta under cold water, drain and crumble into a bowl. Blend in the cottage cheese, parsley, pepper and dill. Add beaten eggs and mix well. Add spinach and spring onions and mix well. Melt butter in small sauce pan over very low heat. Do not let it brown. Set aside. Gently unfold the phyllo sheets and cut into thirds lengthways, using a very sharp knife, and cutting through the whole pile at a time (the book says use scissors - I disagree - phyllo is too fragile to lift and insert scissors). Cover 2/3 with a damp cloth until needed. Work quickly to avoid drying out the phyllo. Remove 1 sheet at a time from the remaining 1/3 and with a pastry brush coat it lightly with melted butter. Fold the two long sides towards the middle, making a strip about 2" wide and 11" long. Brush with melted butter again. Place a teaspoon of the cheese mixture at the bottom left corner of the strip. Pick up corner with the filling and fold over so that the bottom edge meets a side edge and forms a right angled triangle. Continue folding over from side to side into neat triangles until you reach the end of the strip. Brush the finished triangle with butter and place directly on an ungreased baking sheet. Do not let triangles touch since they will puff up during baking. Bake in a preheatd oven at 425 degrees for 12-14 minutes or until plump, crisp and golden. Do not turn over while baking. Repeat with the remaining phylo sheets.