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Spinach And Cheese Tiropita

Ingredients

Instructions

8 oz. cream cheese, softened
1/2 lb. creamed cottage cheese,
drained well, squeezed
1/2 c. parmesan
2 pkgs. Frozen chopped spinach,
t hawed, drained well and
squeezed
Phillo sheets
1/2 lb. feta cheese, crumbled
2 eggs, beaten
2 tbls. parsley
1 lb. feta cheese, crumbled
1 finely chopped onion
3 eggs, beaten
unsalted butter

For cheese tiropita: mix with a fork, the cream cheese, feta and cottage cheese. Add in the eggs, parmesan and parsley. Refrigerate for 30 – 60 minutes.
For spinach: mix spinach, feta onion and eggs. Refrigerate for 30 – 60 minutes. Follow directions for thawing phillo dough. Take some dishtowels, dampen, lay phillo sheets in between so they won’t dry out. Brush two sheets with butter. Lay on top of each other. Cut in 2 1/2 – 3 inch strips. Place 1 tsp. in center of one end of strip. Fold like a flag. Freeze. Bake frozen at 350 for 10 –12 minutes until light brown.