MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanakopita
Categories: Greens, Cheese, Herbs, Pastry
Yield: 30 servings

20 oz (2 boxes) chopped spinach;
- thawed, squeezed dry
8 oz Cream cheese; softened
1/2 c Crumbled feta cheese
2 lg Eggs; lightly beaten
1/4 c Fine chopped onion
1/4 c Mayonnaise
2 tb Snipped fresh dill
3/4 ts Seasoned salt
1/4 ts Pepper
15 Sheets phyllo dough; 14" X
- 9" ea
1/2 c Butter; melted

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Tzatziki sauce
Lemon wedges
Fresh dill sprigs

Set oven @ 425ºF/218ºC.

In a large bowl, mix the first 9 ingredients. Place 1
sheet of phyllo dough on a work surface; brush with
butter. Layer with 2 additional phyllo sheets, brushing
each layer. (Keep remaining phyllo covered with a damp
towel to prevent it from drying out.)

Arrange 3/4 cup spinach mixture in a narrow row along
the long end of phyllo to within 1 in. of edges. Fold
bottom edge of phyllo over filling, then roll up. Brush
end of phyllo dough with butter and press to seal.
Repeat 4 times with phyllo sheets, butter and the
spinach mixture. Place rolls on a parchment-lined
15x10x1-in. baking pan, seam side down.

Cut rolls diagonally into 2" pieces (do not
separate). Brush tops with remaining butter. Bake until
golden brown, 12-15 minutes. If desired, serve with
tzatziki sauce, lemon wedges and dill sprigs.

Shannon Dobos, Calgary, Alberta

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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