Greek Style Pastries Recipe
Ingredients
| Spinach | 6 Cup (16 tbs) | |
| 2 3-ounce packages cream cheese, softened | ||
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Pepper | 1 Dash | |
| 15 sheets frozen phyllo dough (18 x 14-inch rectangles), thawed | ||
| Butter/Margarine | 2/3 Cup (16 tbs), melted | |
Directions
For filling, rinse spinach in cool water.
In a large saucepan cook spinach, covered, in just the water that clings to the spinach.
Reduce heat when steam forms; cook, covered, about 3 minutes or till tender.
Drain well.
In a small mixing bowl stir together cream cheese, feta cheese, Parmesan cheese, and pepper.
Stir in spinach; set aside.
Unfold phyllo dough; cover with a damp towel or clear plastic wrap.
Spread 1 sheet of phyllo dough flat.
Brush with some of the melted butter or margarine.
Top with another sheet of phyllo dough.
Brush with more butter or margarine.
Add another sheet, making a total of 3 sheets of phyllo dough; brush with butter or margarine.
Cut the stack, crosswise, into 2-inch strips.
Place 1 rounded teaspoon of filling near the end of each strip of phyllo.
Starting at the end, fold the dough repeatedly over the filling, forming a triangle that encloses the filling.
Repeat with remaining dough and filling.
Brush the tops of each triangle with the remaining butter or margarine.
Transfer to a freezer container or bags.
Seal, label, and freeze.
To serve, arrange frozen pastries on an ungreased baking sheet.
Bake in a 375° oven for 15 to 20 minutes or till puffed and brown.
Serve warm or cool.
In a large saucepan cook spinach, covered, in just the water that clings to the spinach.
Reduce heat when steam forms; cook, covered, about 3 minutes or till tender.
Drain well.
In a small mixing bowl stir together cream cheese, feta cheese, Parmesan cheese, and pepper.
Stir in spinach; set aside.
Unfold phyllo dough; cover with a damp towel or clear plastic wrap.
Spread 1 sheet of phyllo dough flat.
Brush with some of the melted butter or margarine.
Top with another sheet of phyllo dough.
Brush with more butter or margarine.
Add another sheet, making a total of 3 sheets of phyllo dough; brush with butter or margarine.
Cut the stack, crosswise, into 2-inch strips.
Place 1 rounded teaspoon of filling near the end of each strip of phyllo.
Starting at the end, fold the dough repeatedly over the filling, forming a triangle that encloses the filling.
Repeat with remaining dough and filling.
Brush the tops of each triangle with the remaining butter or margarine.
Transfer to a freezer container or bags.
Seal, label, and freeze.
To serve, arrange frozen pastries on an ungreased baking sheet.
Bake in a 375° oven for 15 to 20 minutes or till puffed and brown.
Serve warm or cool.
Chef
