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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SPANAKOPITA

From: Betty Sefer, St. Nicholas Greek Orthodox Cathedral, Oakland
Primary category: Appetizers

Ingredients

2 pkgs frozen chopped spinach
1/4 lb cottage cheese
1/2 lb feta cheese (crumbled)
1/8 c Romano cheese (optional)
2 eggs
1 small bunch green onions or 1 small nion, chopped fine
1 1/2 TBS olive oil
1 lb box phyllo dough
1/2 lb butter
Salt to taste
White or black pepper to taste

Procedure

Allow spinach to stand at room temperature to defrost completely (do not soak in water) in strainer. Squeeze dry and combine with remaining ingredients.

Allow phyllo dough to stand at room temperature a few hours before ready to prepare or in refrigerator overnight. Do not open package until filling is all mixed and butter is melted.

When ready to assemble, open box of phyllo dough and wrap. Cut it into thirds. Since the dough can dry out fast, you may wish to use 1/3 portion at a time. Wrap the remaining dough in wax paper and/or plastic wrap and put in refrigerator til you are ready to use it.

For each triangle, brush half the phyllo with melted butter; fold over the other half to make a strip about 3 inches wide. Brush with butter.

Place 1 tsp spinach-cheese mixture at one end of each strip, folding strip diagonally (as you would fold a flag) until triangles are formed. Brush top with butter.

Place on ungreased baking sheet. Bake at 350° for 20-25 minutes until golden. Serve warm.

Makes 50+ triangles.

To freeze: place unbaked buttered spanakopita in airtight plastic container, separating layers with wax paper. You will be able to remove as many as you wish one at a time. Bake as above.

RETURN TO ALL RECIPES

Spanakopita - NOTES

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Spanakopita - REVIEWS

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