Spanikopita (bdgm08b)
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Spanikopita (bdgm08b)
  Appetizers    Greek  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57356. Report a problem with this recipe.
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      Title: Spanikopita (bdgm08b)
 Categories: Appetizers, Greek
      Yield: 40 Servings
 
MMMMM----------------------SPINACH FILLING---------------------------
    1/2 c  Vegetable oil
      1 pk Froz. chopped spinach,thawed
      1 ts Dill
      1 ea Clove garlic
      1 ea Small tomato
      8 oz Feta cheese, crumbled
      6 oz Cream cheese, softened
      1 x  Freshly ground pepper

MMMMM------------------------PHYLLO DOUGH-----------------------------
    1/2 lb Frozen Phyllo dough
      1 c  Butter, melted
 
  PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen).
  Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp
  towel over all.
   If dough gets too wet or dry, it will be unworkable - but it's not
  difficult once you get used to it. PREPARE FILLING - In oil, saute
  spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix
  thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush
  1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a
  little) with melted butter.  Place ts of filling at 1 end. Fold into
  small triangles (as if folding a flag).  Continue folding triangle
  over & over to end of Phyllo strip.  Brush top w/melted butter.
  Repeat for each strip.*** Bake in preheated 350 oven for 15-20 min.
  or until tops are lt. brown. ***May be frozen at this point - freeze
  1 layer on cookie sheet, store in freezerproof bag--handy to have!!!
  I have received many compliments with these! Denise/Syracuse, NY
 




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Recipe ID 57356 (Apr 03, 2005)

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