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| SPANAKOPETA |
| SPINACH PIE |
| GREEK SPINACH TRIANGLES |
| 1 c. butter or margarine 1 pk. Phyllo pastry 2 beaten eggs 1 finely chopped onion |
| 8 oz. cream cheese cut in chunks 1/4 t. pepper 1/2 lb. Feta cheese 20 oz. frozen chopped spinach |
| Cook spinach according to directions and drain well. Mix all ingredients except butter and pastry. Refrigerate mixture at least 1 hour. Open package of dough and cut a strip 2" wide, cutting through all the layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip. Fold pastry over like folding a flag. Place on a well-buttered baking sheet and brush top with butter. Bake at 375 for 20 min. Serve warm. To freeze the triangles before cooking, butter both sides of triangle and wrap well. Bake when needed. |
| 3 chopped scallions 1 c. melted butter, divided 5 beaten eggs 3 10 oz.pks. frozen, chopped spinach thawed & pressed dry. |
| 1 1/2 c. crumbled Feta cheese 1/2 c. cottage cheese 16 pastry sheets or filo |
| Saute scallions in 2 T. melted butter; combine with eggs, spinach, and cheese. Place 8 pastry sheets, each brushed with melted butter, in a greased 13" x 9" pan. Place spinach mixture evenly over pastry sheets. Top with remaining sheets, having top sheet well buttered. Bake at 350 for 1 hr. and 15 min. Cut into squares or diamond shapes. Serve hot. Freezes well. |