Spinach Cheese Puffs
|Onion||1 Medium, finely chopped|
|Frozen chopped spinach/1 pound spinach, well washed and finely chopped||10 Ounce, thawed (1 Package)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Feta cheese||1⁄2 Pound|
|Phyllo pastry sheets||1⁄2 Pound|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Pot cheese||6 Ounce|
Saute onion in olive oil for 5 minutes.
Add spinach, from which as much water as possible has been drained.
Simmer with the onion over a low flame, stirring occasionally, until most of moisture is evaporated.
Crumble feta cheese into small pieces.
Add pot cheese and blend well.
Add beaten eggs and mix well.
Toss bread crumbs into spinach onion mixture and add to cheese.
Stir until well blended.
With buttered phyllo sheets, make the triangle puffs as instructed in recipe for CHEESE PUFFS.
If spinach rolls are preferred, cut the sheets of phyllo pastry into quarters.
Refrigerate 3 quarters, and cover the 1 quarter with a lightly dampened towel.
Brush each quarter sheet well with melted butter.
Place 1 tablespoon of the spinach cheese 1 inch from narrow edge of sheet.
Fold the inch margin over mixture; fold long edges in toward middle.
Butter again and roll compactly to end.
Bake the spanakopetes in a 425 degree oven for 20 minutes or until golden browned, turning once.
Allow to cool about 5 minutes before serving.