Name: Phyllo parcels with spinach (Spanakopita)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 servings
Cuisine: Bake
Ingredients: 4.00 spinach; 1.00 onion finely chopped, fried; 125.00 g feta cheese or crumbly cottage cheese; 50.00 g cheddar cheese grated; nutmeg ground, pinch; salt and freshly ground black pepper to taste; 3.00 eggs beaten; 2.00 sheets phyllo pastry; butter melted

Recipe Disclaimer

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Ingredients (9)

4.00	spinach
1.00	onion — finely chopped, fried
125.00 g	feta cheese — or crumbly cottage cheese
50.00 g	cheddar cheese — grated
	nutmeg — ground, pinch
	salt and freshly ground black pepper — to taste
3.00	eggs — beaten
2.00 sheets	phyllo pastry
	butter — melted

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Method:

Preheat the oven to 220ºC (325 ºF).

Grease two to three baking trays. Boil the spinach in a little water until soft. Drain well and mix with the remaining ingredients, except the phyllo pastry and butter.
Use one sheet of phyllo pastry at a time and cut into 16,5 x 5 cm strips. Brush liberally with the melted butter. Trim the edges of each strip. Fold the strip of pastry diagonally so that triangle 1 fits on top of triangle 2 to form a pocket.
Spoon a teaspoonful of the filling into the pocket. Fold once more so that triangle 3 fits on top of triangle 2 and then fold over triangle 4 to make a parcel.
Brush generously with melted butter after each fold. Bake for about 15-20 minutes or till golden brown