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Appetizers & Starters

Spanikopita - 2005
​​​​​​​​​​​​​​​​​​​Recipe courtesy of Joan Wozny's friend, Lynne Crossland

INGREDIENTS
  • 1 package  frozen spinach -- thawed and squeezed
  • 8 ounces  feta cheese -- crumbled
  • 3 ounces  cream cheese -- softened
  • 1 large  onion -- finely chopped
  • 1 egg -- beaten
  • ¼ teaspoon  garlic powder
  • 5 tablespoons  butter --  I always need more!
  • 1 package  phyllo dough -- thawed

​PREPARATION
Melt 1 tablespoon butter in skillet over med-high heat, add onion and cook until tender.  Add spinach and cook 4 minutes or until liquid evaporates.  Remove from heat.  Stir in cheeses, egg and garlic powder. Melt remaining butter in a bowl.  Remove 2 phyllo sheets, leaving remaining dough covered with plastic wrap and dishtowel to keep from drying out.  Brush sheets with butter; repeat with 2 more sheets of phyllo stacking each on top of the previous sheet.  Cut stack crosswise into five 3-inch strips.  Place about 2 Tbsp. spinach mix at the end of each strip and fold like a table football into a triangle.  Repeat steps 2 and 3 until all spinach is used up.  Bake on parchment paper, at 350 degrees for about 20 minutes or until light golden.

Egg is optional.  For simplicity, fill pre-baked phyllo shells with hot filling and serve!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking