Spinach And Cheese Pies - {Spanakopita}

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Finely-chopped green onions
1 lb	454g / 16oz	Fresh spinach
1/4 teaspoon	1.3ml	Nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Cottage cheese
1/4 cup	36g / 1.3oz	Crumbled feta cheese - (abt 4 oz)
1/4 cup	36g / 1.3oz	Chopped parsley
6		Phyllo dough - damp towel covered to prevent drying
		Melted butter
1		Egg - slightly beaten
2 tablespoons	30ml	Chopped tomato - for garnish

Recipe Instructions

Cook the spinach until wilted, squeeze dry, and chop. Warm the oil in a medium saute pan, and saute the green onions until soft, about 3 minutes. Stir in the cooked spinach, nutmeg and salt and pepper and cook for 2 minutes. Remove from the heat and drain off any excess liquid. Add the cottage cheese, feta cheese and parsley, gently mashing it all together. Adjust the seasonings if needed.

Preheat the oven to 350 degrees.

Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other. Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first. Place 2 tablespoons of the filling at the bottom end of the buttered strips. Take the bottom right corner of both the strips between your thumb and finger and fold over to the left side to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle Continue folding until you reach the top. Place them seam side down on the baking sheet. Repeat with the remaining phyllo and filling. Arrange them two inches apart on a lined baking sheet. Brush the pastries with olive oil, bake for 15 minutes. Serve warm or hot, garnished with the chopped tomato.

This recipe yields 10 to 12 triangles.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2169 broadcast 08-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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