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Print this Recipe    Spanakopita

1/2 cup chopped onions
2 tablespoons olive oil
10-ounce package frozen spinach, thawed, squeezed very dry
4 ounces feta cheese, crumbled
4 ounces cottage cheese
1 egg, beaten
1/3 cup grated Parmesan cheese
1/4 cup bread crumbs
1 teaspoon nutmeg
salt and pepper, to taste
1 package phyllo dough
1 cup butter, melted

In a large skillet, saute the onions in the olive oil until soft.
Transfer onions and oil to a mixing bowl and stir in the drained
spinach, crumbled feta, beaten egg, grated Parmesan, bread crumbs,
nutmeg, and seasonings. Work with one sheet of phyllo at a time,
keeping the rest from drying out with a kitchen cloth over the top.
Use a pastry brush to dab patches of melted butter onto 1/2 of the
phyllo sheet - do not coat the whole surface. Fold this sheet in
1/2 and add a few more dabs of butter on top. Using a pizza cutter,
cut the folded sheet of dough into two-inch wide strips across the
short distance of the rectangle.

To wrap the filling think of a "square section" at the end of each
strip of dough. Place a heaping tablespoon of the chilled mixture
near the end of the strip and fold a triangle section of the dough
over the filling. Press the filling down a bit then fold again and
again - flagroll style - back and forth the full length of the
strip. Brush the upside of the finished triangle with butter and
place on a lightly buttered baking sheet. Bake in a 375 degree oven
for 20 minutes.

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