Spanikopitas
From yummers 16 years agoIngredients
- 1 - 10 oz box frozen chopped spinach, thawed, squeezed dry shopping list
- 2/3 c. crumbled reduced fat feta shopping list
- 3 scallions, chopped shopping list
- 1 large egg white shopping list
- 1 1/2 tbsp fresh dill - 3/4 tsp dried dill shopping list
- 1/4 tsp pepper shopping list
- 8 (12 x 17 inch) sheets phyllo dough at room temperature shopping list
- 2 Tbsp olive oil shopping list
How to make it
- Preheat oven to 375
- -Press spinach between paper towels to remove access moisture. In medium bowl, mash cheese with a fork, add spinach, scallions, egg white, dill and pepper. Stir until combined.
- -Set stack of phyllo sheets at one side; keep covered with wax paper and damp towel while you work. Lay 1 phylo sheet in front of you and brush with oil. Top with another sheet and oil again. Cut crosswise into 6 long even strips. Put a small amount of the spinach at the end of each strip. Fold one corner up over filling, then continue folding in flag fashion, to form a triangle. Place on a baking sheet, and repeat until done.
- -Brush all triangles with remaining oil, and sprinkle a little dill on top for garnish.
- -Bake until golden brown, about 25 minutes.
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