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SPANAKOPITA (SPINACH & CHEESE PHYLLO TRIANGLES)  Ingredients
1 10 oz. package frozen chopped spinach, thawed
1/2 cup scallions with greens, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, minced
1/2 cup feta cheese, crumbled
4 oz. cream cheese, softened
1/2 cup (1/4 lb.) farmer cheese
2 Tbsp. Kefalotyri (or Parmesan) cheese, grated
2 large eggs pepper to taste
20 sheets Athens™ or Apollo™ fillo dough
3/4 cup butter, melted Squeeze spinach dry.
In processor bowl, combine spinach with scallions, parsley, dill, cheeses, eggs and pepper. Process until smooth.
Prepare 40 small fillo triangles following the directions for Triangles on our Shapes & Uses page. Fill each triangle with 1/2 teaspoon of cheese mixture.
Brush outside of triangles with butter. Place seam side down on cookie sheet. Bake in preheated 350°F oven for 15 minutes or until golden brown and puffed. Serve hot.
Makes 40
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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