Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

GREEK: Little Greek Pies




Source of Recipe


The Classic Vegetarian Cookbook


List of Ingredients




2 cups tender spinach leaves
1 tbsp. olive oil
1 medium sized onion, finely chopped
1/2 tsp. fennel seeds
1/2 cup feta cheese, crumbled or diced
salt and freshly ground black pepper
phyllo pastry
melted butter for brushing


Recipe



1. Place the spinach in pan with just the water clinging to its leaves after washing. Cook over a medium heat until wilted: about 7 minutes. Drain, transfer to a bowl, and chop well. Warm the oil in a pan over moderate heat, add the onion, cover and cook for 5 minutes. Add the fennel seeds and cook for 1-2 minutes longer. Add the onion mixture and the feta cheese to the spinach. Season lightly with salt (feta cheese is rather salty) and black pepper, mix thoroughly and allow to cool.

2. Preheat the oven to 400F. Cut a sheet of phyllo pastry lengthwise into two strips. Spoon filling onto the top edge of one strip and make a triangle as shown above. Brush with melted butter, place on a baking sheet, and repeat. Bake until golden and crisp: about 10 minutes.