Spanakopitakia

These have been altered to be Ms. N-friendly...she cannot digest any cow-based dairy products, but is fine with goat's milk.  Frankly, the changes to the traditional mixture make these even better, more savory, lighter and crispier.  The original recipes are from the Grecian Plate, a cookbook put out by the Greek Orthodox church of Durham, NC.  It's an excellent cookbook with detailed instructions on things as esoteric as how to dye a really, really red greek easter egg.

These and the tiropitakia are my favorite make-ahead party foods.  I can make them and freeze them well in advance, and just heat them up straight out of the freezer right before serving.

1 med. onion, minced

1 Tbsp olive oil

1 10-oz. pkg frozen chopped spinach, thawed and well drained

1/2 cup chopped dill

1/2 cup chopped flat-leaf parsley

1 tsp salt

fresh-ground pepper to taste

1/4 lb sheep's or goat's milk feta cheese (make sure the check the label, most commercial feta in the states is made from cow's milk)

1/2 cup chevre cheese

1 egg, beaten

1 lb phyllo, thawed according to package instructions

8 oz goat's milk butter, melted OR you can use olive oil 

1. Saute onions in hot oil until soft
2. Add spinach and salt; saute a few minutes
3. Cool slightly
4. Stir in cheeses and egg, blending thoroughly
5. Prepare the triangles as directed here, using two sheets of phyllo for each set
6. Brush with a little more butter or oil
7. Bake at 400 degrees for 15 minutes

You can freeze them after baking and cooling.  Reheat at 425 degrees for 10 minutes.  I do not recommend freezing unbaked triangles...they tend to stick even if you are careful to layer waxed paper between them.