greek spanakopita

Greek pastry made with phyllo dough, stuffed with spinach and cheeses

ingredients:

1/2 cup chopped onions
2 tablespoons olive oil
1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
4 ounces feta cheese, crumbled
4 ounces cottage cheese
1 egg, beaten *
1/3 cup grated parmesan cheese
1/4 cup bread crumbs
salt and pepper, to taste
1 package phyllo dough (purchase in frozen foods section of your market) **
1 cup butter, melted

directions:
 
In a large skillet, sauté the onions in the olive oil until soft. Transfer onions and oil to a mixing bowl and stir in the drained spinach, crumbled feta, beaten egg, grated Parmesan, bread crumbs and salt & pepper

Work with one sheet of phyllo at a time, keeping the rest from drying out with a kitchen cloth over the top. Use a pastry brush to dab patches of melted butter onto 1/2 of the phyllo sheet - do not coat the whole surface.
Fold this sheet in 1/2 and add a few more dabs of butter on top. cut the folded sheet of dough into two-inch wide strips across the short distance of the rectangle.
To wrap the filling think of a "square section" at the end of each strip of dough.
Place a heaping tablespoon of the chilled mixture near the end of the strip and fold a triangle section of the dough over the filling.
Press the filling down a bit then fold again and again - flagroll style - back and forth the full length of the strip. Brush the upside of the finished triangle with butter and place on a lightly buttered baking sheet. Bake in a 375º oven for 20 minutes.

* half the time I forget to add the egg...I don't think it makes a big difference

** save A LOT of time AND butter by using phyllo cups (2 boxes of 15 for single recipe) also found in the freezer section...just make filling and spoon into cups - place onto cookie sheet and bake on 375º for 20 minutes