 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I love this recipe for spanakopita. The cream cheese makes it extra creamy. I have only made the full-fat version, so far. I am planning on using all low-fat or fat-free cheese the next time I make it. I don't know if there would be a taste difference or not. I am also planning on layering it in a pie next time too for an entree rather than an appetizer. These can be made ahead of time and either frozen or refrigerated. Reheat in oven. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup scallion, minced |
1/2 cup fresh parsley, chopped |
1/2 cup fresh dill, minced or 4 teaspoons dried dill weed |
1/2 cup feta cheese, crumbled |
4 ounces cream cheese, softened |
4 ounces cottage cheese |
2 tablespoons parmesan cheese, grated, if fresh or 2 tablespoons parmesan cheese, shredded |
2 eggs |
salt and pepper |
40 sheets phyllo dough, thawed |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350°F.
2. Combine all ingredients, except for fillo and butter, in a food processor. Blend until smooth.
3. Layer 4 sheets of fillo dough, brushing EACH ONE with butter. Cut into 8 strips, the cuts should be perpendicular to the long edges.
4. Place 1 Tablespoon of filling on each strip, about 1-inch from the bottom. Fold corner of fillo to form a triangle. Continue folding triangle onto itself. Brush outside with butter.
5. Place triangles, seam down, on cookie sheet or in baking dish about 1-inch apart.
6. Repeat steps 3-5 until all the filling is used.
7. Bake 20 to 25 minutes or until golden brown.
8. Serve hot.
|
|