• Prep Time:
  • Cooking Time:
  • Serves: 70 Servings

Spanokopetes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • E *****
  • 1/4 lb Frozen whole spinach 1/8 ts White pepper (or 2-1/4 lb
  • fresh) 1 ts Dill tb Olive oil 6
  • md Eggs well beaten, Spring onions, minced - at room
  • temperature lb Feta cheese 8 oz Unsalted butter 12
  • oz Cottage cheese 1 lb Phyllo 1/2 c Finely chopped
  • fresh parsley 1) thaw the frozen spinach (wash fresh spinach thoroughly),
  • Drain and chop into small pieces discarding any coarse stems. 2) Heat oil
  • and saute spring onions till soft and wilted. Add spinach and simmer until
  • moisture evaporates. 3) Rinse the feta under cold water, drain and crumble
  • into a bowl. Blend in the cottage cheese, parsley, pepper and dill. Add
  • beaten eggs and mix well. Add spinach and spring onions and mix well. 4)
  • Melt butter in small sauce pan over very low heat. Do not let it brown. Set
  • aside. 5) Gently unfold the phyllo sheets and cut into thirds lengthways,
  • using a very sharp knife, and cutting through the whole pile at a time (the
  • book says use scissors - I disagree - phyllo is too fragile to lift and
  • insert scissors). Cover 2/3 with a damp cloth until needed. 6) Work quickly
  • to avoid drying out the phyllo. Remove 1 sheet at a time from the remaining
  • 1/3 and with a pastry brush coat it lightly with melted butter. Fold the
  • two long sides towards the middle, ma! king a strip about 2" wide and 11
  • FROM: 'Cooking the Greek Way' by Anne Theoharous VIA: Roger Hare
  • Recipe By :
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Spanokopita
Categories: Cheese, Healthy and, Vegetable d, Vegetables
Yield: 4 Servings

2 pk Spinach, frozen, defrosted
1/2 c Onion, chopped
5 Scallion, chopped
1 tb Olive oil
1/2 lb Feta cheese, crumbled
1/2 lb Cottage cheese, lowfat
1/2 c Egg Beaters® 99% egg
-substitute
1/4 c Bread crumbs
1/2 c Parsley, chopped
1/2 c Dill, chopped

Sautee onion, scallion in olive oil for 5 minutes. Meanwhile, squeeze all
liquid from defrosted spinach. Add spinach to sauteing onions.

In medium bowl, crumble feta cheese. Add cottage cheese, and blend well.
Add beaten egg substitute and mix well. Toss breadcrumbs, parsley and dill
into spinach onion mixture and add to cheese. Stir until well blended.

Preheat oven to 350 degrees. Place mixture in shallow pyrex dish. Optional:
put sliced low fat mozzerella on top. Cover dish with foil. Bake for
approximately 20 minutes, remove foil. Continue baking for 10 minutes more,
until spinach is heated thru and cheese is melted.

Directions for phyllo triangles:

Use 1 tsp filling for each triangle. Brush phyllo with melted butter, cut
each piece into 1/3's. Roll into triangle, place on ungreased baking sheet,
and brush top with butter. Bake for 20 minutes at 375, or until golden. Let
cool about 5 minutes before serving. Can also be prepared ahead of time and
frozen, unbaked. When ready to use, heat oven to 350. Bake without prior
thawing for 35 to 40 minutes, or until golden. Serve warm.

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