Spanakopita is a Greek spinach pie made with phyllo dough. This appetizer version is always a hit at parties.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper.
- Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time.
- Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
- Yield: 28 appetizers.
- Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 18 in. x 14 in.
- Originally published as Spinach Phyllo Bundles in Taste of Home's Holiday & Celebrations Cookbook
- Annual 2003, p219
- Nutritional Facts
- serving (3 each) equals 280 calories, 18 g fat (10 g saturated fat), 116 mg cholesterol, 683 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.
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