Spanakopita

Name: Spanakopita
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 1/2 cup scallion, minced; 1/2 cup fresh parsley, chopped; 1/2 cup fresh dill, minced or 4 teaspoons dried dill weed; 1/2 cup feta cheese, crumbled; 4 ounces cream cheese, softened; 4 ounces cottage cheese; 2 tablespoons parmesan cheese, grated, if fresh or 2 tablespoons parmesan cheese, shredded; 2 eggs; salt and pepper; 40 sheets phyllo dough, thawed; 1/2 cup butter, melted

12 ingredients

8 steps

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup scallion, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, minced or 4 teaspoons dried dill weed
1/2 cup feta cheese, crumbled
4 ounces cream cheese, softened
4 ounces cottage cheese
2 tablespoons parmesan cheese, grated, if fresh or 2 tablespoons parmesan cheese, shredded
2 eggs
salt and pepper
40 sheets phyllo dough, thawed
1/2 cup butter, melted

Directions

1

Preheat oven to 350°F.
2

Combine all ingredients, except for fillo and butter, in a food processor. Blend until smooth.
3

Layer 4 sheets of fillo dough, brushing EACH ONE with butter. Cut into 8 strips, the cuts should be perpendicular to the long edges.
4

Place 1 Tablespoon of filling on each strip, about 1-inch from the bottom. Fold corner of fillo to form a triangle. Continue folding triangle onto itself. Brush outside with butter.
5

Place triangles, seam down, on cookie sheet or in baking dish about 1-inch apart.
6

Repeat steps 3-5 until all the filling is used.
7

Bake 20 to 25 minutes or until golden brown.
8

Serve hot.