Spanokopetes

INGREDIENTS

INSTRUCTIONS

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

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