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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Caroline Gibson
  • 1 1/2 pounds fresh spinach
  • 10 ounces butter divided
  • 6 ounces minced onions
  • 1 ounce fresh dill, washed, squeezed dry, chopped
  • 8 ounces feta cheese, crumbled
  • Salt and black pepper, to taste
  • 1 pound phyllo dough
Preheat oven to 375 degrees.
Wash spinach and trim off ends. Place spinach in a pot with a small amount of water. Cover and steam until cooked. Drain, dip into ice water, squeeze dry and chop finely.
Melt 2 ounces of butter in a saute pan, and saute onions until translucent. Remove from heat.
Wash dill, squeeze it dry and chop it. Mix spinach, dill, onions and and feta cheese together. Add salt and pepper to taste.
Unwrap and unfold the phyllo dough. Keep the dough covered with a clean, damp towel to prevent drying. Melt the remaining butter and brush each of four sheets of phyllo dough with it lightly. Stack the sheets neatly.
Using a knife, cut stacks of buttered dough into 5 equal strips so that each strip of dough is 1 1/2 to 2 inches wide. Place 2 ounces of spinach mixture in the upper right corner of each strip. Fold over as a triangle and keep folding the triangle using the entire strip.
Arrange triangles on a baking sheet, and brush with butter. Bake for 20 minutes or until golden brown.
Serve immediately, or hold briefly at 135 degrees or above.
Yield: 5 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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