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Spanakopitakia

2 pounds spinach, or three 10-ounce packages frozen chopped spinach, thawed
1 1/2 cups finely chopped onion
1/2 cup chopped scallion
1/4 cup olive oil
3/4 pound feta cheese
1 pound quark or cottage cheese
5 eggs, beaten
1/4 cup breadcrumbs
1/2 cup finely chopped parsley
1/2 cup chopped dill
3 sticks (3/4 pound) butter, melted, for brushing phyllo
1 pound phyllo pastry

If fresh spinach is used, wash, clean, and chop. Cook in a covered
saucepan for 2 to 3 minutes. Drain all water from spinach and then
squeesze dry. If frozen spinach is used, thaw and remove all
moisture. Saute onion and scalion in olive oil for 5 minutes. Add
spinach. Simmer over low flame, stirring occasionally, until most
of the moisture has evaporated. Crumble feta. Add quark and blend
well. Add beaten eggs and mix well. Toss breadcrumbs, parsley, and
dill into spinach-onion mixture and add to cheese. Stir until well
blended. Preheat oven to 375 degrees. Prepare triangles. Use 1
teaspoon filling for each triangle. Place on ungreased baking
sheets. Brush tops with melted butter. Bake for 20 minutes, or
until golden. Let cool about 5 minutes before serving. Serve warm.

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