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  1. Exported from MasterCook

  2. SPANAKOPITAS **TCVC49A

  3. 60 Preparation Time :

  4. Categories : Appetizers Greek

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. --FILLING--

  7. 2 tb Butter or oil

  8. 1 lb Frozen spinach -- thawed

  9. 3 ea Green onions -- sliced

  10. 3 tb Minced parsley

  11. 2 tb Chopped fresh dill

  12. 1/2 lb Feta cheese -- crumbled

  13. 3 ea Eggs -- lightly beaten

  14. 1 x Salt & Pepper to taste

  15. --PASTRY--

  16. 1 lb Commercial Filo pastry

  17. 1/2 lb Melted butter

  18. In butter or oil, saute green onion until soft.

  19. Meanwhile, squeeze out excess moisture from spinach

  20. and chop by hand or in food processor. Combine green

  21. onion with spinach and remaining filling ingredients

  22. in bowl. Mix well and set aside.

  23. Lay out the Filo sheets, covering them with waxed

  24. paper and a damp towel. Take out two sheets at a time

  25. and keep the rest covered. Brush melted butter onto

  26. top sheet of each pair. Cut each double-sheet

  27. crosswise into equal strips, about 2-1/2 wide. Place

  28. 1 teaspoon of the filling

  29. 1 from the end

  30. you) of each strip. Fold the strips back over the

  31. filling so the bottom edge meets the left edge,

  32. forming a right angle. Continue folding back at right

  33. angles to make a triangular shape. Place on baking

  34. sheets and keep covered until all are ready to bake.

  35. 350 degree oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE-

  36. Spanakopitas may be frozen before baking. When ready

  37. to bake, separate while still frozen, spead on baking

  38. sheets, and bake as above, allowing an extra 10

  39. minutes baking time. Karen Mintzias TCVC49A - - - - - - - - - - - - - - - - - -

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