---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPANIKOPITA
  Categories: Appetizers
       Yield: 40 servings
  
 ----------------------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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