Miscellaneous Spanikoptia by pwhayes

Posted by: pwhayes 05-28-99 5:32 AM


Source: Essence of Emeril (FoodTV)

1/4 cup olive oil
2 tablespoons finely chopped green onions
1 pound fresh spinach, cooked until wilted, squeezed dry, and chopped
1/4 teaspoon nutmeg
Salt and pepper
1/2 cup cottage cheese
1/4 cup (about 4 ounces) crumbled feta cheese
1/4 cup chopped parsley
6 sheets of phyllo dough, covered with a damp towel to prevent it from drying out.
Melted butter
1 egg, slightly beaten
2 tablespoons chopped tomato for garnish

Preheat oven to 350 degrees.

Warm oil in a medium saute pan, and saute green onions until soft, about 3 minutes.

Stir in cooked spinach, nutmeg and salt and pepper and cook for 2 minutes.

Remove from heat and drain off any excess liquid.

Add cottage cheese, feta cheese and parsley, gently mashing it all together.

Adjust seasonings if needed.

Cut phyllo sheets lengthwise into 4 strips and stack strips on top of each other.

Lightly brush top strip with melted butter and carefully remove it from pile, then lightly butter second strip and place it on top of first.

Place 2 tablespoons of filling at bottom end of buttered strips.

Take bottom right corner of both strips and fold over to left side to make a triangle.

Gently pull up bottom left corner and fold up to make a second triangle.

Continue folding until you reach top. Place seam side down on baking sheet.

Repeat with remaining phyllo and filling.

Arrange triangles two inches apart on a lined baking sheet.

Brush pastries with olive oil, bake for 15 minutes.

Serve warm or hot, garnished with chopped tomato.

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