I love that it also freezes well. I wrap the pastries and freeze them before baking. When ready to use just place on a baking sheet and continue with the same directions, bake until golden.
1 lb. spinach
1/2 medium onion
2 cloves garlic, minced
1/4 bunch fresh parsley
1 - 2 Tbsp. fresh dill, chopped (optional)
3 oz. feta
1/4 tsp. black pepper
1/2 tsp. salt
1/2 box phyllo dough
1 stick butter, melted
Heat the oil in a skillet. Chop the onion finely and add to the pan. Saute until translucent. Add the garlic and only let it cook for 30 seconds before adding the spinach.
Chop the spinach and parsley and add to the pan with the onion and garlic. Cook over medium heat, stirring frequently. Season with salt and pepper and keep cooking until the spinach is completely wilted.
Remove from the heat and place in a colander but don't press. Add the fresh dill and feta cheese. Mix to combine.
Pre-heat the oven to 375*.
Remove the phyllo from the sleeve and cover with a lightly moistened cloth. You don't want the sheets of phyllo dough to dry out but if the cloth is too wet the dough will turn in to a sticky mass.
Brush the sheet with butter. Place 1 - 2 tablespoons of the spinach mixture on one end of the phyllo sheet. Fold the sides in and then fold the dough corner to corner like a flag. Brush the top with butter and place on a cookie sheet.
Bake until the top is golden brown.