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Spanikopita

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——————————SPINACH FILLING—————————— 1/2 c Vegetable oil

1 pk Froz. chopped spinach,thawed

1 ts Dill

1 Clove garlic

1 Small tomato, diced

8 oz Feta cheese, crumbled

6 oz Cream cheese, softened

Freshly ground pepper ——————————–PHYLLO DOUGH——————————– 1/2 lb Frozen Phyllo dough

1 c Butter, melted

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

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