Shelly's Recipe

SPANAKOPITA TRIANGLES

Category: Hot

4 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
1 lb feta cheese, rinsed and crumbled
4 beaten eggs
3/4 lb butter, melted
1 lb phyllo dough, thawed according to pkg directions

In a large frying pan, saute onions over medium heat in the olive oil until onions are golden. Add spinach and cook until mixture becomes dry. Put spinach mixture in a large bowl and add salt, pepper, feta and eggs. Combine well with a wooden spoon.

Take one phyllo sheet and place on a cutting board with the longer ends at the bottom and top of cutting. Spread some melted butter over entire sheet. Put another phyllo sheet on top and butter. Then cut the sheet into six even strips, cutting from top to bottom of the cutting board.

Place a tsp of spinach mixture at the end of the phyllo strip closest to you. Fold up into small triangles (like making paper footballs) and then brush each with butter, making sure to seal the loose ends. Repeat each strip.

If serving immediately, place on an ungreased cookie sheet and bake at 350 for 15 minutes or until golden brown. The triangles may be frozen at this point by freezing one layer on a cookie sheet and reheat at 350 for 20-25 minutes or until golden brown. Makes about 4 dozen.