My In-Laws loved to cook together and prepared wonderful food. When I was dating my husband, on the weekends the family would gather in the family room adjoining the kitchen, listen to Prairie Home Companion and chat about the week while my In-Laws whipped up something great. During one of these evenings they taught me to make these. My BIL dubbed them "Spinach Poopies" and the name stuck - even my kids now call them that. These are wonderful and can be made ahead to be pulled out of the freezer for meals during a busy work week or served as hors d'oeuvres.
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- 6 -8 green onions, finely chopped
- 1/4 cup extra virgin olive oil
- 1 lb fresh spinach, washed and finely chopped
- 1/2 lb ricotta cheese or 1/2 lb cream cheese
- 1/2 lb feta cheese, crumbled
- 2 eggs
- 1/3 cup dry breadcrumbs, finely ground
- 1/2 cup parmesan cheese, freshly grated
- 1 dash pepper
- 3 tablespoons fresh parsley, finely chopped
- 1/8 teaspoon nutmeg
- 1/2 lb phyllo dough
- 3/4 cup butter, melted
- 1In a large frying pan saute onions in olive oil until limp.
- 2Add spinach and cook over medium high heat just until limp.
- 3Remove from heat and let cool slightly.
- 4In a medium bowl, beat together ricotta or cream cheese, feta, eggs, bread crumbs, Parmesan, pepper, parsley, and nutmeg.
- 5Stir in sauteed vegetables.
- 6Lightly grease several baking sheets.
- 7When you work with fila dough you must work fast so that it doesn't dry out so gather your fila, spinach filling, melted butter and baking sheet around a flat work surface.
- 8Dampen a tea towel and wring out the moisture so that it isn't wet - just damp.
- 9Lay out one sheet of fial at a time - keep remaining fila covered the damp tea towel and/or clear plastic film.
- 10Cut the one sheet into strips 3-inches wide and about 12-inches long.
- 11Brush each strip lightly with the melted butter.
- 12Place a rounded teaspoon of spinach-ceese filling on one end of a fila strip and fold over one corner.
- 13Continue folding from side to side, making a triangle.
- 14Place on the baking sheet.
- 15Proceed in this manner, making pastry triangles with remaining fila and filling.
- 16Brush tops of triangles with melted butter.
- 17Bake at 350F for 15 minutes, or until goldn brown.
- 18Serve hot.
- 19They can be made ahead and frozen. When I do this I cook them for only 10 minutes - a pale golden - so that they get darker when reheated.
- 20To freeze, let cool and freeze on a tray so that triangles are not touching.
- 21When frozen, they can be moved to an airtight container and frozen for up to a month.
- 22When ready to serve, remove from the freezer the number you want and thaw.
- 23Reheat in a 350F oven for 15 minutes or until hot through and crispy.
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Nutritional Facts for Spanakopetes (My In-Law's Spinach Poopies)
Serving Size: 1 (1648 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 669.4
- Calories from Fat 467
- Total Fat 51.9 g
- Saturated Fat 27.2 g
- Cholesterol 191.9 mg
- Sodium 1059.1 mg
- Total Carbohydrate 31.3 g
- Dietary Fiber 3.1 g
- Sugars 3.0 g
- Protein 21.1 g