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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties. Ingredients:
1 medium onion, chopped |
2 tablespoons plus 1/2 cup butter, divided |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) crumbled feta cheese |
3/4 cup 4% cottage cheese |
3 eggs, lightly beaten |
1/4 cup dry bread crumbs |
3/4 teaspoon salt |
1/2 teaspoon dill weed |
pepper to taste |
20 sheets phyllo dough (14-inch x 9-inch sheet size) |
Directions:
1. In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper.
2. Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time.
3. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 28 appetizers.
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