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Spanakopita

10 oz pkg frozen chopped spinach, thawed
1/2 cup minced scallions with greens
1/2 cup chopped fresh parsley
1/2 cup minced fresh dill
1/2 cup crumbled feta cheese
4 oz cream cheese, softened
1/2 cup (1/4 lb) farmer cheese
2 Tbsp grated Kefalotyri or Parmesan cheese
2 large eggs
pepper to taste
20 sheets Athens or Apollo fillo dough
3/4 cup butter, softened

Preheat oven to 350. Squeeze spinach dry. In processor bowl,
combine spinach with scallions, parsley, dill, cheeses, eggs and
pepper. Process until smooth.

Layer 4 sheets fillo, brushing each with softened butter or oil.
Cut layered fillo into 4 strips. About 1" from the bottom of each
strip, place 1 to 2 tablespoons of filling. Fold one corner of
fillo diagonally across to opposite edge to form a triangle.
Continue to fold triangle onto itself. Brush outside with butter.
Place seam side down on cookie sheet. Bake at 350 for 15 minutes
or until golden brown and puffed. Serve hot.

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