0 oz pack frozen spinach
2 tbsp extra virgin olive oil
1 large onion, finely chopped
1/3 lb drained, rinsed feta cheese
2 tbsp dill, finely chopped
6 tbsp all purpose flour
18 – 20 sheets frozen phyllo dough, thawed
4 eggs, beaten
¾ lb sweet butter, melted (for brushing)


Thaw the spinach and squeeze well to drain the excess water. Put in a large mixing bowl.

In a large pan, heat the olive oil over medium heat. Add the onions and
sautee until transparent, about 5 minutes. Add the onions to the spinach.

Pat the feta cheese dry with a paper towel and crumble in to the bowl with
the spinach mixture. Add the beaten eggs, parsley and flour to the bowl and
mix well.

Place one layer of phyllo dough on smooth, dry surface. Brush the entire
sheet with melted butter from corner to corner. Place another layer of phyllo
dough on top and brush that layer with butter. Cut the phyllo vertically in
about 2 inch strips. If you are making larger size triangles, you will want to
use three or four layers of phyllo.

At the bottom of every 2 inch strip, place a teaspoon of spinach filling. Roll
into triangle and place on sprayed, non-stick cookie sheet. Repeat this
process until all spinach filling is gone.

Bake at 350 degrees until the pastry turns golden brown (about 10 minutes).
Remove from oven and let cool. These are great hot or at room temperature.
Try not to stack them on top of each other while cooling because they will
sweat and become soggy.