"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Pies Recipe

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This recipe for Spinach Pies, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Saturday, April 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. feta cheese, crumbled
4 oz. cream cheese
5 oz. frozen spinach, chopped
1/2 medium onion, chopped fine
1 egg
1/2 t. garlic powder
6 sheets phyllo
1 stick butter (1/2 c.)

Directions:
Directions:
Thaw and drain spinach. Combine egg, onion, and feta cheese. Mix well. Add cream cheese and combine well. Add spinach and seasonings. Chill for 1 hour.
Carefully unroll phyllo sheets. (Place sheets not immediately in use between towels to prevent drying.) Stack 2 phyllo sheets together and, cut through both sheets, cut 2" x 16" strips. Brush with melted butter. Place 1 teaspoon filling on one end of strip. Fold one corner of the strip to the opposite side, forming a triangle and enclosing the filling. Continue folding as you would an American flag, maintaining a triangular shape. Brush with melted butter. Place on cookie sheet and bake at 375 degrees for 20 minutes.
NOTE: Phyllo must be handled with great care since it is very delicate and dry to touch. Phyllo sheets generally are 16" x 22".)

Personal Notes:
Personal Notes:
These are so worth the time and patience to make!

 

 

 

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