16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 cup
1/4 lb Cream Cheese,softened
3 Eggs
1/4 cup Fresh Dill,Chopped Fine
salt, pepper, nutmeg
3/4 cup Butter,melted
Instructions
In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted
butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture
at the bottom of each strip about 1 inch from the bottom, fold
the bottom piece up over the filling and then fold up in a
triangle shape. Fold like you fold a flag, to the left, up , to the
right ,up etc. Brush tops with more melted butter.
Place on a baking sheet and bake at 350 for 20 minutes or until
golden. Serve warm
NOTE: To freeze, place the uncooked spanikopita on a cookie
sheet and place in the freezer. Once frozen place in bags or
containers. When ready to serve place frozen spanikopita on a
cookie sheet and bake.
Originally Submitted
12/7/2008
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