Posted by: Schmitty 05-26-99 2:45 PM
Spanikopita by Schmitty
1 1/2 cups finely chopped onion
1/2 cup chopped scallion
2 pounds fresh spinach, steamed and drained, or three 10-ounce packages
frozen chopped spinach, thawed and squeezed dry
1/4 cup olive oil
3/4 pound Feta cheese
1 pound cottage cheese
5 eggs, beaten
1/4 cup breadcrumbs
1/2 cup finely chopped parsley
1/2 cup chopped dill
3 sticks (3/4 pound) butter, melted, for brushing phyllo (half margarine can be used)
1 pound phyllo pastry
Preheat oven to 375 degrees.
Saute onion and scallion in olive oil for 5 minutes.
Add spinach. Simmer over low flame, stirring occasionally, until most of
moisture has evaporated.
Crumble feta. Add cottage cheese and blend well. Add beaten eggs and mix
well.
Toss breadcrumbs, parsley, and dill into spinach-onion mixture and add to
cheese. Stir until well blended.
Prepare triangles according to directions and diagrams in Working with
phyllo pastry.
Use 1 teaspoon filling for each triangle.
Place on ungreased baking sheets.
Brush tops with melted butter. Bake for 20 minutes, or until golden
Let cool about 5 minutes before serving. Serve warm.
Bake without prior thawing for 35 to 40 minutes, or until golden. Serve warm.
To reheat after freezing, bake in 350 preheated oven for 8 to 10 minutes.