Spanakopita

My girlfriend Marilyn, first introduced me to this wonderful Greek dish back in the 70's and it has been a family favorite ever since. To this day, I still use her original recipe. Although for the past few years I have opted to make small triangle phyllo wraps rather than one large tray. The recipe makes 48 small triangles, which freeze well and can be baked for later use. Just remember to separate each layer of triangles to be frozen with parchment paper to prevent them from sticking. They are great to have on hand for last minute appetizers.

1 lb. (1 package) phyllo dough
1/2 cup melted butter
16 oz fresh spinach (or frozen)
4 green onions (shallots)
large handful fresh dill (about 1/2 cup finely chopped)
1/4 cup finely chopped parsley
1 cup crumbled feta cheese
4 eggs well beaten
1/2 cup 35% cream
pinch of salt
pinch of pepper

In a small amount of boiling water add the spinach leaves, and cook just until wilted. Transfer to a bowl of ice water. Drain the spinach and wring with your hands to remove the moisture. Set aside. In a food processor finely chop your green onions. Set a side in a small bowl and proceed to finely chop the dill and parsley. Heat about 2 tablespoons of butter in a frying pan and cook the green onions on medium heat for 1 minute until translucent. Add the dill and parsley, season with the salt and pepper, and continue cooking an additional minute or so, until soft. remove from the heat and combine with the spinach. In a mixing bowl beat the eggs and whisk in the 35% cream. Blend in the spinach mixture and the crumbled feta cheese. Set aside.
Take one sheet of the phyllo dough on a work surface . Cover the remaining dough with a damp tea towel as the filo tends to dry out quickly. Brush the first (bottom) filo sheet with some of the melted butter, add a second (top) sheet . Butter the top sheet. Phyllo dough usually comes in 12" x 16" sheets so you'll be cutting the 16" side into 6 strips. Place a 1/2 tablespoon of the feta/ spinach mixture on the end of the strip. Fold 1 corner of the dough over the filling to meet the edge of other side. Fold the end flap over and continue to fold upward and sideways until you reach the end of the strip. Repeat this with the remaining strips.
Place the triangles on a parchment lined cookie tray and bake in a 375 degree F oven for 15 minutes or 'til golden brown.