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Name: Spanakopitas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: Greek
Ingredients: 3 Green onions sliced; 1 lb Frozen spinach thawed; 3 Eggs lightly beaten; 1 lb Phyllo pastry Commercial; 2 tb Butter or oil; 3 tb Parsley minced; Salt and pepper to taste; 1/2 lb Butter melted; 1/2 lb Feta cheese crumbled; 2 tb fresh dill Chopped

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INGREDIENTS

3 Green onions ; sliced
FILLING
1 lb Frozen spinach ; thawed
3 Eggs ; lightly beaten
1 lb Phyllo pastry ; Commercial
2 tb Butter ; or oil
3 tb Parsley ; minced
PASTRY
Salt and pepper to taste
1/2 lb Butter ; melted
1/2 lb Feta cheese ; crumbled
2 tb fresh dill ; Chopped

INSTRUCTIONS

In butter or oil, saute green onion until soft. Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor. Combine green onion with spinach and remaining filling ingredients in bowl. Mix well and set aside. Lay out the Filo sheets, covering them with waxed paper and a damp towel. Take out two sheets at a time and keep the rest covered. Brush melted butter onto top sheet of each pair. Cut each double-sheet crosswise into equal strips, about 2-1/2" wide. Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip. Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make a triangular shape. Place on baking sheets and keep covered until all are ready to bake. Bake in a 350 degree oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE- Spanakopitas may be frozen before baking. When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time. Karen Mintzias TCVC49A

NOTES

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Spanakopitas

3 Green onions sliced
 FILLING
1 lb Frozen spinach thawed
3 Eggs lightly beaten
1 lb Phyllo pastry Commercial
2 tb Butter or oil
3 tb Parsley minced
 PASTRY
 Salt and pepper to taste
1/2 lb Butter melted
1/2 lb Feta cheese crumbled
2 tb fresh dill Chopped

In butter or oil, saute green onion until soft. Meanwhile, squeeze out  excess moisture from spinach and chop by hand or in food processor. Combine  green onion with spinach and remaining filling ingredients in bowl. Mix  well and set aside.   Lay out the Filo sheets, covering them with waxed paper and a damp towel.  Take out two sheets at a time and keep the rest covered. Brush melted  butter onto top sheet of each pair. Cut each double-sheet crosswise into  equal strips, about 2-1/2" wide. Place 1 teaspoon of the filling 1" from  the end (nearest you) of each strip. Fold the strips back over the filling  so the bottom edge meets the left edge, forming a right angle. Continue  folding back at right angles to make a triangular shape. Place on baking  sheets and keep covered until all are ready to bake. Bake in a 350 degree  oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE-  Spanakopitas may be frozen before baking. When ready to bake, separate  while still frozen, spead on baking sheets, and bake as above, allowing an  extra 10 minutes baking time. Karen Mintzias TCVC49A

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 60

Calories: 110
Calories from Fat: 81 (74%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.5g
Cholesterol 73.5mg		23 %
Sodium 149.9mg		5 %
Potassium 56.2mg		1 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4.2g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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