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Spanikopita




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Spanikopita

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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previous page: Spanakopites Apo Ti Samos (Spinach Pies From Samos)
  
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next page: Speedy Antipasto