Recipe - My Spinakopita S F August 93

6 Phyllo leaves
1 cup Cooked spinach
1 cup Cottage cheese; or ricotta
or feta cheese
1 teaspoon Oregano
One half Onion; chopped
2 tablespoon Chopped chives or spring
onions
One fourth teaspoon Cumin powder
Olive oil
Salt and pepper; to taste
1 pn Nutmeg

1. Drain cheese in a colander

2. Chop spinach finely

3. Cook onion in oil until transparent

4. Stir in spinach

5. Season with salt, pepper ,nutmeg and cumin. Let cool

6. Stir in cheese.

7.Place 1 sheet phyllo on a surface, brush with oil,place second sheet on
top,baste with oil,place third sheet on top.

9. Arrange One half the filling in a row about 2" from edge of phyllo sheet.

10. Roll up dough.

11. Repeat procedure with the other 3 sheets.

12.Place roll on a cookie sheet, mark 2 to 2 One half " intervals.

13. Baste top with oil.

14. Bake at 375 (pre heated) for 20 to 25 minutes.

NOTES : The original recipe calls for dill and feta.

Recipe by: Miriam Podcameni Posvolsky Posted to TNT Prodigy's Recipe
Exchange Newsletter by Leon & Miriam Posvolsky miriamp@pobox.com on Aug
17, 1997