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LOCATION: Recipes >> Greek >> Spanikopita 05

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SPANAKOPITAS (Spinach appetizers)
makes 42 pieces

2 tablespoons olive oil
1 small onion, diced
10 package frozen chopped spinach, thawed and squeezed dry
1 egg
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
about 1/4 pound phyllo (strudel leaves)
1/2 cup butter or margarine, melted

In 2 quart saucepan over medium heat, in hot oil. cook onion until
tender, stirring occasionally. Remove from heat . Stir in spinach,
egg, cheese and pepper. With knife, cut phyllo lengthwise into 20
inch wide strips. Place strips on waxed paper, then cover with
slightly damp towel. Brush top of one strip of phyllo with melted
butter. Place 1 teaspoonful of spinach mixture at short end of
strip. Fold one corner of strip diagonally over filling so the
short edge meets the long edge, forming a right angle. Continue
folding over at right angles until you reach the end of the strip
to form a traingular-shape package. Repeat with remaing phyllo
strips and spinach filling. Preheat oven to 425degF. place packages,
seam side down in 15 1/2 x 101/2" jelly roll pan. Brush with melted
butter. Bake triangles 15 minutes or until golden brown. Serve hot.

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