Spanokopita
By: Anonymous
Published: Friday, December 11, 2009 - 10:18pm

Ingredients




2 (10 oz.) pkg. Birds Eye chopped spinach, thawed
drained
1 1/2 cups butter
1/4 cup olive oil
3 scallions (green onions), chopped fine
1 sm. onion, finely chopped
1/4 cup dill, chopped fresh if available
1/2 cup fresh, finely chopped parsley
1/2 cup shredded mozzarella cheese
1 container (15 oz.) ricotta cheese
1/2 pound feta cheese
4 ounces cream cheese
1/2 cup grated Romano cheese
3 eggs, beaten
1 env. Good Seasons Italian salad dressing mi
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 oz.) pkg. phyllo pastry dough (Apollo brand)

Preparation

1 Thaw and drain spinach well. Melt 2 tablespoons butter with the olive oil in a skillet. Saute onions, scallions, dill, parsley, salt and pepper until golden brown. Set aside to cool. 2 In a large mixing bowl, beat eggs with nutmeg and salad dressing mix. Stir cheeses, spinach and sauteed mixture into egg mixture. Combine well. 3 Melt remainder of butter in saucepan. Unfold phyllo pastry sheets (very carefully). Lay out two sheets of the phyllo horizontally on a clean, flat surface and cut into about six strips. Brush the top of the phyllo strips with the melted butter. Place a spoonful of the spinach mixture at one end of each strip. Fold the strips diagonally until it forms a triangle. Brush top of each pastry with melted butter. Place triangles on an ungreased cookie sheet. 4 Bake in a 375 degree oven for 15-20 minutes or until golden brown. Serve warm as an appetizer. Makes about 80 small appetizers. Cut the dough into larger size strips if a larger appetizer is desired. 5 When working with phyllo keep the dough covered with wax paper and a damp towel to prevent drying out.