Spanikopita Recipe

Spanikopita Recipe

Yield: 40 Servings
Recipe by luhu.jp

Ingredients:

SPINACH FILLING
1/2 cup: Vegetable oil,
1 package: Froz. chopped spinach, thawed
1 tsp: Dill,
1 Clove: garlic,
1 Small: tomato, diced
8 ounce: Feta cheese, crumbled
6 ounce: Cream cheese, softened
Freshly ground pepper,

PHYLLO DOUGH
1/2 lbs: Frozen Phyllo dough,
1 cup: Butter, melted

Directions:

PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen).
Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp
towel over all.
If dough gets too wet or dry, it will be unworkable - but its not
difficult once you get used to it. PREPARE FILLING - In oil, saute
spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix
thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush
1 strip of Phyllo dough (its VERY thin, dont worry if it tears a
little) with melted butter. Place ts of filling at 1 end. Fold into
small triangles (as if folding a flag). Continue folding triangle
over & 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. ***May be frozen at this point - freeze
1 layer on cookie sheet, store in freezerproof bag--handy to have!!!
I have received many compliments with these! Denise/Syracuse, NY


Source from luhu.jp