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Oasis War 2007 Spanokopita
˝ cup minced, dried Onion
1 cup grated Parmesan cheese
˝ cup Garlic, minced jarred type
1 cup Bread crumbs
˝ cup Olive Oil
1 Tbsp. Nutmeg, ground
4 10-oz. pkg. of frozen Spinach
Black Pepper to taste
16 oz. Feta cheese crumbled
2 pkg. Phyllo dough
16 oz. Cottage cheese
2 cups Butter, melted
4 Eggs, beaten
1. Measure dried onion and garlic
into a small bowl or 2 cup measuring cup. Add olive
oil. Let this mixture soak long enough for the onions
to absorb the oil.
2. Thaw spinach and drain in colander.
Squeeze out as much excess moisture as you possibly can.
Mince up the spinach as fine as you will.
3. Meanwhile, combine spinach, cheeses,
eggs, bread crumbs, nutmeg and black pepper in a large bowl.
4. Heat a small skillet and quickly
sauté the onion and garlic oil mixture for no more than
2-3 minutes. You should have a nice, almost nutty,
caramel-type scent, when you do it’s done. Thoroughly
blend it into the spinach and cheese mixture. Chill
for about ˝ to 1 hour.
5. Lay one phyllo sheet down,
keep the rest from drying out by laying a dampened kitchen
towel over the top. Use a pastry brush to paint the
surface with melted butter. Add another sheet on top
of the first, paint, and lay a third and last sheet down.
Divide the rectangle into four strips roughly 2-inches wide.
6. Using a measuring spoon or a
small cookie scoop place tablespoonfuls of the mixture near
the ends of each strip. Begin wrapping the filling
by folding a phyllo triangle over the filling.
Press the filling down and fold again and again, back and
forth, down each strip flag roll style. Brush each
finished triangle with butter and place on a lightly buttered
baking sheet. Bake in a 375 degree oven for 20 minutes.
Makes about 114 triangles.
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