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Greek Style Pastries Recipe
|Torn spinach||8 Ounce (6 Cups)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Packages)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Frozen phyllo dough||15 , thawed (18 X 14 Inch Rectangles)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), melted|
Serving size: Complete recipe
Calories 2894 Calories from Fat 1961
% Daily Value*
Total Fat 223 g342.7%
Saturated Fat 130.8 g654%
Trans Fat 0 g
Cholesterol 603.8 mg
Sodium 3434.6 mg143.1%
Total Carbohydrates 170 g56.5%
Dietary Fiber 10.4 g41.7%
Sugars 10.4 g
Protein 61 g121.5%
Vitamin A 552.4% Vitamin C 106.2%
Calcium 117.4% Iron 93%
*Based on a 2000 Calorie diet
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.
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.