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Greek Spinach And Cheese Turnovers

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Ingredients
  Egg 1
  Onion 1⁄2 Medium, finely chopped
  Crumbled feta cheese 1⁄4 Pound
  Cream cheese 4 Ounce
  Frozen chopped spinach 5 Ounce, thawed, drained (Half Of 10 Ounce Package)
  Chopped parsley 1 Tablespoon
  Dill weed 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Phyllo/4 frozen patty shells, omit butter when using patty shells 6
  Butter 1⁄2 Cup (8 tbs), melted (1 Stick)
Directions

In blender or mixer bowl combine egg, onion, and feta cheese; beat to combine.
Add cream cheese; combine well.
Add spinach and seasonings; mix just until blended.
Chill 1 hour phyllo dough Phyllo must be handled with great care, since it is very delicate and dry to the touch.
Carefully unroll as many sheets needed; store remainder immediately.
Place the sheets not immediately in use between linen tea towels to prevent drying.
If weather is very hot and dry, sprinkle a little water on towels.
Phyllo sheets are generally 16 x 22 inches.
Stack 2 leaves together, cutting through both sheets.
Cut strips 2 inches wide by 16 inches long.
Brush with melted butter.
Place a teaspoon of filling on one end of strip.
Fold one corner of strip to opposite side, forming a triangle and enclosing filling.
Continue folding as you would an American flag, to end of strip, maintaining triangular shape.
Brush with melted butter.
Place on ungreased cookie sheet.
Bake at 375 °F 20 minutes.
Puff pastry dough Defrost patty shells at room temperature 15 to 20 minutes.
Form each shell into a ball; roll on floured pastry cloth to 11 x 11 inch square.
Cut into 16 individual squares.
Place 1/2 teaspoon filling on each square.
Fold to form a triangle; seal with milk.
Bake at 450°F 12 minutes.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party

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