Spanakopita!

Appetizer day 2

Spanakopita
1/4 cup olive oil
1/2 cup chopped onion
2 eggs
16 oz crumbled feta cheese
3 (10 oz) packages of frozen spinach (thawed and well drained)
1/2 cup minced fresh parsley
1 teaspoons dried, crushed oregano leaves
freshly grated nutmeg
salt and black pepper
16 oz frozen phyllo dough (thawed)
2 cups melted butter




Preheat oven to 375.
Heat oil over medium heat in a small skillet. Saute onion until translucent. In a large bowl beat eggs, stir in onion, feta, spinach, parsley, and oregano. Salt, pepper, and nutmeg to taste.
Remove phyllo from package, unroll and place on a sheet of wax paper. Fold phyllo in to thirds and use scissors to cut on folds. You will have three very long stacks of strips. Cover phyllo with a large sheet of plastic wrap and then a damp towel on top of that to keep it moist.
Clear off an area to work. Take one strip of phyllo and brush on side with melted butter. Fold over length wise. Brush your new exposed surface of phyllo with butter and place a rounded tablespoon of spinach mixture at one end. Fold over one corner to make a triangle, continue to fold over end to end. Continue this process until all your filling is gone, or until you decide you have enough lol. Place triangles, seem side down, on an unreleased baking sheet. Bake for 20 minutes or until golden brown.

These are always a huge hit at parties, and I never have any left over no matter how many I make. They are a little labor intensive, sometimes I make the filling the night before.