Friday, May 25, 2018
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Spanokopita (Spinach & Cheese Triangles)

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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