Spanikopita

Spanikopita
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Sharon's Spanikopita
These are very easy to make, don't be fussed about the Phyllo just keep a tea towel over it
while you are working. I promise you these will be a huge hit, with a bit of "Wow"
factor.

16 oz Phyllo Dough, thawed in the fridge for 24 hours
10 oz Frozen Spinach, thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese, pressed and drained about 1 cup
1/4 lb Cream Cheese, softened
3 Eggs
1/4 cup Fresh Dill, Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter, melted

In large bowl combine all ingredients except Phyllo and butter. Working with one sheet
of Phyllo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1
spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the
bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a
flag, to the left, up , to the right ,up etc. Brush tops with more melted butter. Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm NOTE: To freeze, place the uncooked Spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen Spanikopita on a cookie sheet and bake.