SPANAKOPITA
Nb persons: 20
Yield: 1
Preparation time:
Total time:
Source:
| 1 10-ounce package | frozen chopped spinach, thawed and squeezed dry |
| 1/2 cup | scallions, minced |
| 1/2 cup | fresh parsley, chopped |
| 1/2 cup | fresh dill, minced |
| 1/2 cup | Feta cheese, crumbled |
| 4 ounces | cream cheese, softened |
| 4 ounces | Cottage cheese, or farmer's cheese |
| 2 tablespoons | grated parmesan |
| 2 | eggs |
| Salt | |
| pepper to taste | |
| 40 sheets | Athens® Fillo Dough, thawed |
| Cooking Spray |
In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth.
Triangles: On a cutting board, spray and layer three sheets of fillo dough. Lightly spraying each sheet with cooking spray. Cut layered fillo in half lengthwise. Place one tablespoon of filling about 1" from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Spray lightly. Continue to fold triangle onto itself. Spray outside the outside of the triangle to produce a golden brown color when baked.
Place triangles seam side down on ungreased cookie sheet at least 1” apart. Repeat until the filling is used up. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Serve hot.
Full Pan: Place half of the sheets on large cookie sheet, brushing/spraying each sheet. Spread filling. Layer remaining sheets, brushing/spraying each.
Bake 325-350 for 40-45 minutes
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