Spinach Cheese Squares
|Butter/Margarine||1 Tablespoon (Null)|
|Green onions with tops/Null||2 , sliced (Null)|
|Chopped fresh parsley/Null||1 Tablespoon (Null)|
|Dried dill weed/Null||1⁄4 Teaspoon (Null)|
|Packed spinach/Null||2 Cup (32 tbs), shredded (Fresh Ones)|
|Feta cheese/Null||2 Ounce, crumbled (Null)|
|Egg/Null||1 , beaten (Null)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (Null)|
|Olive oil/Null||2 Tablespoon (Null)|
|Filo sheet/Strudel dough||8 , thawed (Null)|
Melt 1 tablespoon butter or margarine in a medium saucepan.
Add green onions; saute 1 minute.
Add parsley, dillweed and spinach; stir.
Cover and cook over low heat until spinach is wilted and tender, 3 to 5 minutes.
Drain spinach mixture, using a fine sieve and pressing to release all liquid.
In a small bowl, combine drained spinach mixture, cheese and egg.
Combine 1/4 cup melted butter or margarine and olive oil in a small bowl.
Spread 1 sheet filo or strudel dough on a flat surface.
Keep remaining sheets covered with plastic wrap or a barely damp cloth.
Brush sheet with butter-oil mixture.
Fold in half crosswise; brush again.
Cut sheet into 3-inch crosswise strips.
Place about 2 teaspoons spinach filling 1/3 the distance from 1 end of each strip.
Fold shorter end over filling.
Fold long sides of strip over filling.
Turn filling over and over to end of strip, forming a square package.
Brush tops with butter-oil mixture.
Repeat with remaining dough sheets and filling.
Squares may be refrigerated, tightly covered, until needed or overnight.
Preheat oven to 400F (205C).
Lightly grease a baking sheet.
Place squares on greased baking sheet, 1 inch apart.
Bake until lightly browned, 15 to 20 minutes