spanakopitas

1 package phyllo pastry
butter

2 large bunches of spinach
1 bunch green onions - diced
1 medium container feta cheese - crumbled
1/4c grated parmesan
1 egg
2tbsp diced parsley
2tbsp diced dill
1tbsp pepper
2tbsp olive oil

phyllo pastry is usually frozen, allow to thaw while making the filling

wash spinach and remove some of the stems, it's ok to leave some in but you don't want too many.
plunge the spinach into a large pot of boiling water and allow to cook for 3 minutes
strain the spinach then quickly plunge into a large bowl of cold water.
strain, and squeeze the spinach to remove excess water
chop spinach finely
combine in a large bowl with the rest of the ingredients

cut the roll of phyllo pastry in thirds, so that you have 3 rolls of narrow but long pieces.
lay out the sheet on a flat surface
lightly brush the edge of the phyllo with melted butter
spoon a small amount of filling into the bottom corner
fold the edge with filling over to the left to make a triangle, using the butter to seal the edge
then fold the filled triangle up, so that it begins to wrap the filling in pastry. then fold over to the right, then up again.
keep rotating until the spanakopita is a wrapped up triangle.
brush with more butter.

once you get the hang of things, you can brush about 4 sheets of phyllo at a time, then place the filling for all 4, and you'll probably just have enough time to fold them up before the butter dries on the phyllo pastry.

arrange complete spanakopitas on a cookie sheet and bake for 20 minutes at 350-375 degrees.

serve with tzatziki sauce for dipping

freeze leftover filling.