---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPANIKOPITA
 Categories: Appetizers
      Yield: 40 servings
 
----------------------SPINACH FILLING----------------------
    1/2 c  Vegetable oil
      1 pk Froz. chopped spinach,thawed
      1 ts Dill
      1    Clove garlic
      1    Small tomato, diced
      8 oz Feta cheese, crumbled
      6 oz Cream cheese, softened
           Freshly ground pepper

-----------------------PHYLLO DOUGH-----------------------
    1/2 lb Frozen Phyllo dough
      1 c  Butter, melted
 
  PREPARE DOUGH - Thaw according to pkg instructions
  (may be refrozen). Cut Phyllo dough into 6"x9" strips;
  cover w/wax paper with a damp towel over all.
   If dough gets too wet or dry, it will be unworkable -
  but it's not difficult once you get used to it.
  PREPARE FILLING - In oil, saute spinach, dill garlic &
  tomato until tender. Add cheeses & pepper. Mix
  thoroughly until ingredients are hot; cool slightly.
  ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY
  thin, don't worry if it tears a little) with melted
  butter.  Place ts of filling at 1 end. Fold into small
  triangles (as if folding a flag).  Continue folding
  triangle over & over to end of Phyllo strip.  Brush
  top w/melted butter. Repeat for each strip.*** Bake in
  preheated 350 oven for 15-20 min. or until tops are
  lt. brown. ***May be frozen at this point - freeze 1
  layer on cookie sheet, store in freezerproof
  bag--handy to have!!! I have received many compliments
  with these! Denise/Syracuse, NY
 
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