SpanikopitaElaine & Craig|
Elaine & Craig assure us that this is easier to make than it sounds.
Itís hard to describe, but fun to make!
2 tablespoons olive oil or salad oil
1 small onion, diced
1 10-ounce package frozen chopped spinach, thawed and
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
1/3 pound package frozen phyllo (thawed)
1/2 cup butter or margarine, melted
In a 2-quart saucepan, cook onion until tender (5 minutes) in olive oil or
Remove from heat; stir in spinach, cheese, pepper and egg.
With knife, cut phyllo lengthwise into 2-inch wide strips. Place on waxed
paper and cover with damp paper towels to keep from drying out.
Brush top of 1 strip of phyllo with melted butter. Place about 1 teaspoon
spinach mixture at end of strip. Fold one comer of strip diagonally over the
filling so the short edge meets the long edge of the strip, forming a right angle.
Continue folding at right angles until you reach the end of the strip to form a
Place seam side down on large baking pan. Brush with butter. Repeat with
remaining phyllo strips. If not serving right away, cover and refrigerate.
Preheat oven to 425 degrees. Bake 15 minutes or until golden brown.
Makes 40 pieces.
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