*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Appetizers                       Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    2       tb           Butter or oil
    1       lb           Frozen spinach -- thawed
    3                    Green onions -- sliced
    3       tb           Minced parsley
    2       tb           Chopped fresh dill
      1/2   lb           Feta cheese -- crumbled
    3                    Eggs -- lightly beaten
                         Salt & Pepper to taste
    1       lb           Commercial Filo pastry
      1/2   lb           Melted butter
   In butter or oil, saute green onion until soft.
   Meanwhile, squeeze out excess moisture from spinach
   and chop by hand or in food processor. Combine green
   onion with spinach and remaining filling ingredients
   in bowl. Mix well and set aside.
   Lay out the Filo sheets, covering them with waxed
   paper and a damp towel. Take out two sheets at a time
   and keep the rest covered. Brush melted butter onto
   top sheet of each pair. Cut each double-sheet
   crosswise into equal strips, about 2-1/2 wide. Place
   1 teaspoon of the filling 1 from the end (nearest
   you) of each strip. Fold the strips back over the
   filling so the bottom edge meets the left edge,
   forming a right angle. Continue folding back at right
   angles to make a triangular shape. Place on baking
   sheets and keep covered until all are ready to bake.
   Bake in a 350 degree oven for 20 to 25 minutes or
   until golden and crisp, turning once. NOTE-
   Spanakopitas may be frozen before baking. When ready
   to bake, separate while still frozen, spead on baking
   sheets, and bake as above, allowing an extra 10
   minutes baking time.
   Source: The Food of Greece by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   Typed for you by Karen Mintzias
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