This Greek spinach pie is a delicious side dish, light main course or appetizer. Lots of cheese and herbs make it quite tasty, but keep it vegetarian.
Ingredients
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/2 C. minced scallions, minced
1/2 C. chopped fresh parsley
1/2 C. minced fresh dill
1/2 C. crumbled Feta cheese
4 oz. cream cheese, softened
4 oz. farmers (or cottage) cheese
2 Tbs. grated Kefalotyri (or Parmesan) cheese, grated
2 eggs
Salt and pepper to taste
40 sheets Athens Fillo Dough, thawed
1/2 C. butter, melted
Directions
In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth. Prepare small fillo triangles according to directions for Triangles. Fill each triangle with 1 tsp. of spinach mixture. Brush outside of triangles with butter. Place seam side down on ungreased cookie sheet. Bake in preheated 350 degree oven for 20-25 minutes or until golden brown and puffed. Serve hot.
Yield: 40 small triangles
Tip: General Fillo Dough Handling Directions:
- Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
- Carefully unroll fillo sheets onto a smooth, dry surface.
- Cover fillo completely with plastic wrap, then a damp towel.
- Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
- Microwave butter until melted. This will give you a lighter and flakier pastry.
- Brush each layer of fillo with melted butter, margarine or oil.
- To prevent edges from cracking, brush edges first and then work into center.
- Be sure to brush the last layer of fillo with melted butter.
- Fillings should be chilled and not excessively moist.
- Fillo may be rolled and refrozen to store when not in use.
