Kilty's Kitchen

Spanokapita Categories: appetizers/snacks/beverages 1/2 cup onion; finely chopped 2 T margarine 1/4 lb feta cheese; crumbled 2 lg eggs; beaten freshly ground pepper 1 10-oz package chopped spinach; thawed 1 package phyllo pastry thawed vegetable spray or clarified butter The greeks know their pastry, and phyllo is a wonderful thin, thin pastry. When brushed with butter of sprayed with vegetable spray, it bakes light and crispy. It can be filled with most any filling. Make triangles using whole sheets of phyllo instead of strips, and you have a delightful luncheon entrée. Don't be afraid of it. If it rips, it pieces together nicely without much trouble. Work fast, phyllo dries out quickly. 1. Cut a stack of phyllo lengthwise into thirds. Cover 2/3 with plastic wrap or a smooth, damp towel to retain moisture. 2. Brush top strip with butter or spray with vegetable spray. Place 2/3 tsp filling on end of the strip. Fold lower corner over filling to make a triangle. Continue folding from side to side (as if folding a flag) until entire strip is used. Place on baking sheet and brush or spray tops. Repeat until phyllo or filling is gone. 3. Bake at 350°F 15 minutes or until golden brown, serve hot. These may be frozen before or after baking. Bake or re-heat from frozen. Contributor: The Inn at Merridun - Union, South Carolina Yield: 50 to 60