LOCATION: Recipes >> Appetizers >> Spanikopita
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Spanikopita
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Yield: 40 servings
1/2 cup vegetable oil
1 package frozen. chopped spinach, thawed
1 teaspoon dill
1 clove garlic
1 small tomato, diced
8 ounces Feta cheese, crumbled
6 ounces cream cheese, softened
freshly ground pepper
frozen phyllo dough
1 cup butter, melted
Thaw phyllo according to package instructions. Cut phyllo dough
into 6"x9" strips, cover with wax paper with a damp towel over all.
If dough gets too wet or dry, it will be unworkable - but it's not
difficult once you get used to it.
In oil, saute spinach, dill garlic and tomato until tender. Add
cheeses and pepper. Mix thoroughly until ingredients are hot, cool
slightly.
Brush 1 strip Phyllo dough (it's very thin, don't worry if it tears
a little) with melted butter. Place teaspoon of filling at 1 end.
Fold into small triangles (as if folding a flag). Continue folding
triangle over and over to end of Phyllo strip. Brush top w/melted
butter. Repeat for each strip.
Bake in preheated 350 oven for 15-20 min. or until tops are lt.
brown.
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