Ingredients: |
Ingredients: Cheese filling:
1 lb. feta cheese
1 lb. ricotta cheese
3 eggs
3 Tbsp. fresh parsley, chopped fine
Dash pepper
1/2 lb. prepared filo dough
3/ Cup butter, melted
Spinach filling:
1 bunch green onions, finely chopped
1/4 cup olive oil
1 lb. fresh spinach, washed, chopped
1/2 lb. ricotta cheese or cream cheese
1/2 lb. feta cheese
2 eggs
1/3 cup fine dry bread crumbs
1/2 cup freshly grated parmesan cheese
3 tbsp. fresh parsley, finely chopped
1/2 lb. filo dough
3/4 cup melted butter
Dash pepper
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Directions: |
Directions:Preheat over to 350º
For cheese filling, combine cheeses, eggs, parsley and pepper in bowl. Beat until well blended.
For spinach filling:
In large frying pan saute onions in oil until tender. Add spinach, cook over medium high heat until limp. Remove from heat, cool slightly. In bowl, mix together ricotta, feta, eggs, bread crumbs, Parmesan, pepper and parsley. Add sautéed vegetables.
Prepare pastry triangle:
Lay out one sheet of filo at a time (keep remaining filo covered with a damp cloth) and cut into 3 x 12 inch strips. Brush each strip lightly with melted butter. Place rounded tsp. of filling on one end of filo strip and fold over one corner to make a triangle. Continue folding pastry from side to side, making a triangle (like folding a flag). Place on a lightly buttered baking sheet. Continue making pastry triangles with remaining filo and filling. Brush tops with melted butter. Bake in 350 deg. oven for 15 min. or until golden brown. Serve hot. Can be frozen if wrapped airtight. That, reheat at 350 deg. for 15 min. |
This recipe for Tiropetes and Spanakoptetes is from