Spanakopetes

By michelew7

Miniature version of the Greek snack. Time intensive, but delicious! They can be made up and frozen and then baked at a later date. Still bake up great!

Ingredients

• Pastry:
• 2 8-ounce packages cream cheese, softened
• 2 cups softened butter
• 4 cups sifted flour
• Filling:
• 1 onion, finely chopped
• 3 tablespoons olive oil
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 teaspoon salt
• 1/4 pound feta cheese, crumbled
• 1/2 cup cottage cheese
• 1 beaten egg
• Mustard sauce:
• 1/2 cup mustard
• 1/4 cup brown sugar
• 1/2 teaspoon ginger

Preparation

Step 1

Pastry:
With fork, combine cheese and butter. With pastry blender, cut in flour. Work dough with hands until it holds together. Make four balls, wrap, and chill overnight. On floured surface, roll dough out to less than 1/8" thickness. Cut into 2-inch circles.

Filling:
Saute onion in oil until softened. Add spinach and salt. Cook over low heat until tender; remove from heat. Mix cheeses together and stir in egg; stir into spinach-onion mixture and blend well.

To assemble:
Place 3/4 teaspoon filling on each circle. Moisten edge and fold over. Press edges with a fork and prick center. Place pastries on greased cookie sheet. Bake at 350 degrees for about 15 minutes until golden brown. Serve warm with mustard sauce.