1 10-ounce package frozen
chopped spinach, thawed
cup scallions with greens, minced
cup fresh parsley, chopped
cup fresh dill, minced
cup feta cheese, softened
4 ounces cream cheese, softened
cup farmer cheese
2 tablespoons kefalotiri or
parmesan cheese, grated
2 large eggs
Pepper to taste
40 (9 by 14-inch) sheets phyllo dough
(1 box), thawed
cup butter, melted
Squeeze spinach dry. In processor bowl, combine
spinach with scallions, parsley, dill, cheeses, eggs, and
pepper. Process until smooth.
Butter and layer thawed phyllo dough according to
package directions. Layer 4 phyllo sheets, brushing
each with melted butter or oil. Cut layered phyllo into
4 strips, lengthwise. About 1-inch from bottom of each
strip, place to 2 teaspoons cooled fi lling. Fold one
corner of phyllo diagonally across to opposite edge to
form a triangle. Continue to fold triangle onto itself.
Brush outside with butter. Lay triangles seam side
down, at least 1-inch apart, on ungreased cookie sheet
or baking pan. Bake in preheated 350-degree oven for
25 to 30 minutes or until golden brown and puffed.
Serve hot (but cool slightly to avoid too hot fi lling).
Source: Athens Foods
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