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by Sally Bernstein

Makes 70 appetizers

1 Tbsp. oil
½ cup sliced scallions
½ tsp. fresh dill
1 10 oz. frozen chopped spinach, thawed & drained
4 Tbsp. butter, melted
½ tsp. salt
¼ cup flour
2 eggs, beaten
1 cup small curd cottage cheese
½ cup feta cheese, drained & crumbled
¼ tsp. baking powder

Phyllo dough:
1 box frozen dough/1 pound, thawed
1 pound butter, melted

Heat oil in a medium pan.  Sauté the onions and dill.  Add spinach, butter, salt, flour, eggs, cottage cheese, feta cheese and baking powder.  Combine all ingredients together for the filling.

Place one layer of phyllo dough on the counter and brush with melted butter.  Repeat with the second layer and butter. Cut into 7 or 8 strips and place a teaspoon of filling at the end of each strip.  Fold flag style.  Seal edges with butter and place on cookie sheet.

Bake 400° for about 12 minutes, or until brown on both sides.

If made in advance: freeze, then bake.


©Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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