Spinakopia
2 Tbsp. unsalted
butter
1 leek, white part
only, washed well and finely chopped
1 lb. fresh
spinach, cooked, squeezed dry and chopped
5 – 6 oz. feta
cheese, crumbled
1 Tbsp.
breadcrumbs
1/4C fresh dill,
chopped
2 Tbsp. Italian
parsley, chopped
1/4C pine nuts,
toasted
salt and pepper to
taste
½ package phyllo
dough leave, completely thawed out
1 stick melted
butter
Sauté leek in
butter until soft, add spinach and sauté a few minutes to dry out. Let cool.
Combine spinach mixture and remaining ingredients in a food processor
and pulse until fairly smooth.
Preheat oven to
375F. Using one sheet of phyllo at a
time, butter, fold in half vertically, butter, cut into 4 long strips. Place two teaspoon filling in the left-hand
corner of each strip, fold into a triangle and continue to fold in a triangle
until the end.
Brush with butter
and place on a cookie sheet. Repeat
until filling has been used up. Bake
until golden – 15 minutes, turning once.
MAKES: 3-1/2 dozen or so
