SPANAKOPITES

Did you think I bought a cool new Greek cookbook and only used one recipe? HA! I'm back to Greece with these appetizers.  I've been dying to use some filo to make appetizers.  Unfortunately I was disappointed, liked the filling, but found the casing made with the filo unflavorful and with all the butter, slightly greasy.  Even though I've had these before, I remember them tasting better.   I actually halved the recipe, but it still made a big batch. They did look pretty cool and were pretty easy to fold up.

Spanakopites
 1 lb Feta cheese
1 (8 oz.) carton dry cottage cheese
3 eggs, beaten
1 c. chopped onion
2 (10 oz) pkg. frozen spinach, thawed
drained well, and squeezed dry
4 Tbs fresh dill weed or 1 Tbs dry
1/2 stick butter
Salt and pepper
1 lb melted butter

1 lb filo dough

Saute onions in 1/2 stick butter.  Add spinach and saute until all moisture has evaporated.  Add dill, salt, and pepper.  Stir well and let cool.  Combine Feta, cottage cheese and eggs.  Mix well and add to spinach mixture.  Refrigerate until ready to use.  Cut defrosted filo dough overnight in refrigerator or on counter for 2 hours.  Remove filo from plastic wrap.  Cut in half with sharp knife.  Return unused portion to plastic until needed.  Place damp dish towel over filo dough your are not currently working with to keep it from drying out and cracking.  Using a pastry brush, butter a strip of filo with melted butter.  Place 1 teaspoon of filling close to the bottom.  Fold up the bottom to cover and hold in filling.  Fold in sides slightly to hold in filling.  Fold into triangle shape.  Butter both sides of completed triangle with melted butter.  Place in jelly roll pan spacing 1 inch apart.  Repeat each strip of filo until all filling is used.  Filo leftovers can be refrozen. Wrap in plastic and seal.  Bake at 375 degrees for about 25 minutes or until golden brown.