Wednesday, September 28, 2005

Spinach and Cheese Whatchamacallits

phyllo, originally uploaded by emily loke.

I wish I knew what these things were called. (Maybe someone will be kind enough to write in and tell me.) They certainly are good though – possibly made better by the fact that they are the first things to come out of my kitchen in a long while. I blame it all on the upcoming move: my lovely baking pans have had to be packed away, leaving me with only my baking sheet to rely on. Don’t get me wrong – I almost never use my bundt pan…but since it’s been packed, I’ve thought up about 30 different, ornate, gourmet creations that hinge on that very pan. Of course, when I unpack it, all those ideas will be long gone, and my bundt pan (among others) will languish in the back of my cupboard for months on end. As usual.

I wish I had more to say about this recipe, but its isn’t even my own! I got it from A.’s mom while she was staying with us – she was even gracious enough to de-egg the formula so I could eat some. I remember loving it the second I took a bite – gooey and oozing and still warm from the oven, I suddenly understood why A. reminisced so fondly of this dish.

So today, when I saw a package of frozen spinach and a roll of filo sitting in my freezer, I knew just how to get rid of them. Not only are they going to be a warm, comforting treat for us after being out and about in rapidly-chilling Toronto, they’re also meat-free which makes them a perfect gift for our vegetarian friend M. However, whether or not they actually make it over to her depends on A. and his stomach.

I hope she won’t be too disappointed.

Spinach and Cheese Whatchamacallits

1 package frozen, chopped spinach (thawed)
1 cup feta cheese
1 cup cottage cheese
1 brick cream cheese
1 package filo pastry, thawed and cut lengthwise into quarters
¼ cup melted butter

1. Mix spinach, feta cheese, cottage cheese and cream cheese in a bowl and beat till mixed.
2. Drop one tablespoon of the mixture onto the end of a filo strip, and fold filo strip over the filling into a triangle.
3. Place triangle, seam side up, on a lined baking sheet and brush with melted butter.
4. Repeat till all filling and filo is used.
5. Bake triangles in oven at 350 degrees for 20 minutes, or until tops are browned.