💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › spanikopit… captured on 2022-07-16 at 18:24:34.
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---------- Recipe via Meal-Master (tm) v8.02
Title: SPANIKOPITA
Categories: Appetizers
Yield: 40 servings
----------------------SPINACH FILLING----------------------
1/2 c Vegetable oil
1 pk Froz. chopped spinach,thawed
1 ts Dill
1 Clove garlic
1 Small tomato, diced
8 oz Feta cheese, crumbled
6 oz Cream cheese, softened
Freshly ground pepper
-----------------------PHYLLO DOUGH-----------------------
1/2 lb Frozen Phyllo dough
1 c Butter, melted
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 it's 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 (it's VERY
thin, don't 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
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