1 package chopped spinach, liquid squeezed out
3 cloves garlic, minced
1/2 onion, chopped
1 tsp olive oil
1/2 cup crumbled feta cheese
2 eggs, beaten
1 package phyllo pastry
1/2 cup butter, melted
In saucepan, heat oil over medium high heat saute onions and garlic for 2 minutes. Add spinach and cook for another few minutes until extra liquid from the spinach has evaporated, then remove from heat. Let cool for a few minutes, then stir in feta, eggs, salt and pepper. Set aside.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Cut lengthwise into half, then cut each half into half, leaving you with four strips.
Spoon a heaping tablespoon of filling 1/2 inch from the end of strip on the left. Fold 1 corner of phyllo over filling so narrow end meets side edge to form triangle. Fold up triangle. Continue folding in a triangle pattern until you reach the end. If you need to, brush a little extra butter on the edge to help close. Repeat with remaining strips and then remaining phyllo. If you have extra filling left over, scramble it with eggs for breakfast!
Place on parchment paper–lined baking sheet and freeze, or to prepare immediately, brush with butter. Bake in 350F oven for 15 minutes or until golden.
At this point, I freeze them on the tray, uncovered, overnight. Once frozen I pop into Ziploc freezer bags and keep frozen until needed.
Bake at 350 until golden brown.
Let sit for at least 5 minutes before serving. The fillings are HOT!