Thaw phyllo overnight in refrigerator. When ready to assemble appetizers, melt butter and set aside. Whisk eggs and add feta, parmesan, cream cheese, garlic and onion. Fold in spinach and season with cayenne pepper, black pepper, nutmeg if desired, and dillweed. Set aside. Remove roll of thawed phyllo from box. USing a sharp knife, cut roll into quarters (each quarter-roll will be about 3 inches wide, perfect for appetizers. Work with one quarter at a time, keeping the remaining covered with a damp towel and refrigerated. Peel off 3 strips from the quarter roll, one at a time. Butter each strip and stack on top of each other, you can use a twisted napkin dipped in butter as a dauber or a pastry brush or clean fingers. Place 1 level Tb of the filling near the Thaw spinach and squeeze dry between paper towels. By hand, mix
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|Serving Size: 1 Serving (2476g)|
|Recipe Makes: 1|
|Calories from Fat: 8441 (87%)|
|Amt Per Serving||% DV|
|Total Fat 937.9g||1251 %|
|Saturated Fat 579.6g||2898 %|
|Monounsaturated Fat 246.8g|
|Polyunsanturated Fat 39.4g|
|Cholesterol 3182.7mg||979 %|
|Sodium 12747.7mg||440 %|
|Potassium 3803mg||100 %|
|Total Carbohydrate 223.1g||66 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 206.4g|
|Protein 146.5g||209 %|
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Calories per serving: 9745
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