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Spanikopita

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Appetizers 40 Servings

INGREDIENTS

1/2 c Vegetable oil
1 Froz. chopped spinach, thawed
1 t Dill
1 Clove garlic
1 Small tomato, diced
8 oz Feta cheese, crumbled
6 oz Cream cheese, softened
Freshly ground pepper
1/2 lb Frozen Phyllo dough
1 c Butter, melted

INSTRUCTIONS

PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen).
Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp
towel over all. If dough gets too wet or dry, it will be unworkable -
but it's not difficult once you get used to it. PREPARE FILLING - In
oil, saute spinach, dill garlic & tomato until tender. Add cheeses &
pepper. Mix thoroughly until ingredients are hot; cool slightly.
ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry
if it tears a little) with melted butter.  Place ts of filling at 1
end. Fold into small triangles (as if folding a flag).  Continue
folding triangle over & over to end of Phyllo strip.  Brush top
w/melted butter. Repeat for each strip.*** Bake in preheated 350 oven
for 15-20 min. or until tops are lt. brown. ***May be frozen at this
point - freeze 1 layer on cookie sheet, store in freezerproof
bag--handy to have!!! I have received many compliments with these!
Denise/Syracuse, NY  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God weeps for you”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 21.9mg
Sodium: 105mg
Potassium: 16.6mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 1.5g


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