INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 F/ 180 C/ gas mark 4.  To make the filling,
drain the feta of its salty water and crumble  into a bowl with a fork
or fingers. Add the Gruyere/cottage cheese,  eggs and dill/mint to the
Feta and mix well.  Cut the whole stack of fillo pastry into 3/4 long
strips about 3  inches wide. Brush each sheet with melted butter, place
a (quite  heaped) teaspoon of filling at one end (in the corner). Fold
over  diagonally to cover and keep folding into triangular pies -
making  sure that all sides have as many layers as possible to avoid
spillage. Place the pies on an oiled baking sheet, brush the tops  with
butter and bake for 20 minutes or until crisp and light golden.  Good
when warm - can keep for a few days in an airtight container.  You
could also use more spinach instead of the herbs and decrease the
amount of cheese used proportionally.  (note: Here in the UK Feta is
saltier than in Greece so this is why  these ingredients are added)
Time: 50 minutes Source: Sainsbury's "the cooking of Greece and
Turkey" by Rena Salaman  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 36.3mg
Sodium: 212.7mg
Potassium: 34.6mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4.5g