Spanikopita Triangles

1 pkg filo dough

1 Tbs olive oil

2 lbs fresh spinach - washed trimmed and roughly chopped

8 green onions

4 Tbs fresh dill

12 oz feta cheese - crumbled

2 eggs - beaten

Salt and pepper

1/2 c pine nuts - toasted

1 stick butter - melted

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• Saute spinach and onions
• Drain water thoroughly (wring out in small batches with hands). Let cool slightly.
• Add feta cheese, eggs, salt pepper and pine nuts. Refrigerate.
• Unroll philo and place perpendicular to the edge of the counter
• Cover with towel uitl ready to work.
• Using a ruler and pastry wheel, score the file lengthwise every three inches. You will have three 3 inch strips.
• Brush with melted butter.
• Place a small dollop of spinach misture on the file about 2 inches from the edge on the left side of the strip. You will see a triangle.
• Lift the lower left point and flip over the upper left side. Now take the lower left corner and flip over to the right (like folding a flag).
• Continue until the first spanikopita is formed. Place this triangle in a greased 13 x 9 baking dish.
• Repeat the process until you fill in the pan. Keep the piles of unfilled filo covered until you get to them.
• The pan will have 24 pieces if done correctly.
• Brush the tops with butter. Bake for 25 minutes or unitl golden.