Spanakopita

Name: Spanakopita (Phyllo Triangles)
Yield: Yield: About 100 hors d’oeuvres.
Cuisine: Greek
Ingredients: ½ cup melted butter, margarine or oil; ½ cup melted butter, margarine or oil; 1 lb (500 g) phyllo dough (see About Phyllo Dough); ½ cup melted butter, margarine or oil; salt and freshly ground black pepper to taste; ¼ tsp nutmeg; 1 or 2 eggs; salt and freshly ground black pepper to taste; 1 cup light ricotta or pressed cottage cheese (or ½ cup feta and ½ cup cottage cheese); 1 cup light ricotta or pressed cottage cheese (or ½ cup feta and ½ cup cottage cheese); 1 cup light ricotta or pressed cottage cheese (or ½ cup feta and ½ cup cottage cheese); 1 cup light ricotta or pressed cottage cheese (or ½ cup feta and ½ cup cottage cheese); 1 onion, quartered; 2 pkgs (10 oz/300 g each) frozen spinach; ¼ cup grated Parmesan cheese; 2 Tbsp olive oil

Phyllo Triangles

Preparation info

Yield: About
100
hors d’oeuvres.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Although this Greek specialty is usually filled with spinach and cheese, try the variations—they are also delicious.

Ingredients

Filling

2 pkgs (10 oz/300 g each) frozen spinach
1

Europe
Greece
Starter
Mediterranean
Vegetarian

Method

Cook spinach according to package directions. Let cool, then squeeze out excess moisture.

Steel Blade: Process onion with 2 or 3 quick on/offs, until coarsely chopped.

Sauté in olive oil on medium heat for 5 minutes, until golden. Process spinach until finely chopped, about 10 seconds. Add onion, Parmesan, ricotta, 1 egg and seasonings; process just until mixed. (Add seco