Party Foods

SpanikopitaElaine & Craig Elaine & Craig assure us that this is easier to make than it sounds. It’s 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 squeezed dry 1/3 cup grated Parmesan cheese 1/8 teaspoon pepper 1 egg 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 salad oil. 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 triangular package. 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. Serve hot. Makes 40 pieces. Go To Previous Page